METHODPut the bite size lamb pieces into a suitable sized heavy bottomed pot. Cover the lamb with cold water and bring quickly to a boil – carefully drain the blanched lamb and discard the water. With a clean cloth, wipe the pan clean.
Add the blanched lamb back into the pot along with the stock cubes, soaked barley, 62.5ml (half) of the whisky and enough cold water to cover the lamb by 4cm approximately.
Simmer the lamb gently for 50-55 minutes and skim off any froth or fat that may rise to the surface.
Add the prepared vegetables to the lamb pot and then simmer for a further 25-30 minutes.
This dish is best enjoyed the day after it is made. Allow the stew to cool a little then keep in the fridge overnight.
The next day remove the pot from the fridge 1 hour before serving and on a low heat allow the stew to come to a gentle simmer. Add the remaining whisky and a good handful of freshly chopped parsley. Correct the seasoning and serve in the pot for family and friends to enjoy together.
Serves: 4
Preparation: 70 mins mins
Cooking: 100 mins mins
3 trimmed lamb neck fillets cut into bite size pieces
1 lamb stock cube
125g pearl barley soaked in cold water overnight and drained
4 Albert Bartlett Potatoes
8 turnips, peeled and trimmed
12 Chantenay carrots, peeled and trimmed
8 Button onions, peeled and trimmed
125ml Big Peat Whisky
A handful of chopped parsley
Salt and pepper