Scotch Broth

Thursday 2 October
Named, one supposes, less for the proverbial parsimoniousness of the noble Celts than the ubiquity of the sheep amidst the heather.
The details are HERE for a long, slow, simmered soup, where you squeeze out every last drop of flavor.
Had this with the nicest slices of the cold lamb on the side, while the other lamby tidbits went into the soup.