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Highland Lamb Stew

Ingredients (Serves 4-6)

2 lbs. Atholl Glens Organic Neck of Lamb
4 oz. Pearl Barley
Onions, leeks, carrots, celery, celeriac, parsnip, as available
Salt and pepper
Potatoes

Cut all surplus fat off meat and put in a large saucepan with salt, pepper and pearl barley.
Cook slowly for about 1 hour.

If you have time to do this the day before or early in the day, strain off liquid and cool and take off fat from the top.

Then put back into saucepan with meat and vegetables and cook for about 45 minutes until vegetables are cooked.

This recipe does two meals, one as stew and, left-overs cut up or mashed for soup.

Recipe courtesy of Diana Bruce Wooton, Atholl Estates

Food photographs are serving suggestions only.