Proper Manx Broth (with a Dash of Vinegar)

A warming farm pot, slow-cooked and sensible, with a quiet little kick at the end.

You Will Need

• 500g lamb neck, scrag end, or mutton (bone-in, if you’re sensible)

• 1 large onion, chopped

• 2 carrots, diced

• 1 swede, diced

• 1 parsnip, diced

• 1 leek, sliced

• 2 potatoes, diced

• A handful of white cabbage, shredded

• A small handful of pearl barley or oatmeal

• 1.5–2 litres cold water or light stock

• Salt and black pepper

• A little chopped parsley

• 1–2 teaspoons Victory Farm apple cider vinegar

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Method

1. Mind the bonesPut the lamb into a large pot and cover with cold water or stock. Bring slowly to the boil, skimming off any scum. Reduce to a steady simmer.

2. Let it settleSimmer gently for about an hour, until the meat is tender and the broth looks properly earned.

3. In with the vegetablesAdd onion, carrots, swede, parsnip, leek, potatoes, cabbage, and barley or oatmeal. Season lightly.

4. Slow and steadySimmer for another 45–60 minutes, stirring now and then, until everything is soft and the broth has thickened naturally.

5. The vinegar finishJust before serving, stir in 1–2 teaspoons of apple cider vinegar. This wakes the whole pot up without shouting about it.

6. Serve upTaste, adjust seasoning, scatter with parsley, and serve steaming hot with thick bread and butter.

   
   

   Victory Tip

That final dash of vinegar is an old farm trick. It lifts the vegetables, balances the lamb, and makes yesterday’s broth even better today.

Best Enjoyed

On cold days, after hard work, or when the kitchen feels too quiet.