CaorAcla Lamb Stew with Porter and Pearl Barley

CaorAcla Lamb Stew


CaorAcla Diced Stewing Lamb (or Hogget!) 1kg

Pearl Barley 300g

Carrots 200g

Onion 200g

Celeriac 200g

Garlic 5 cloves, peeled

Thyme 6 Sprigs

Rosemary 6 Sprigs

Porter 4 Pints

Lamb/Veg Stock 1 Litres

Tomato Paste 200g


Take the lamb and rinse it under cold water to remove any blood. Dry well, season with salt and pepper.

Peel all your vegetables and wash; Cut the vegetables into the same sized dice except for the garlic which you can keep whole.

Warm 5 tablespoons of sunflower oil in a large pan.

Add the lamb and cook until browned. Remove the meat & add the vegetables and allow to caramelize but not to cook.

Once the vegetables have been browned add the tomato paste. Stir into the meat and vegetables.

Add the 200ml of the porter and boil until the it has evaporated. Do this 3 times to cook out tomato paste

Once this has happened transfer the meat and vegetables to a deep oven proof cooking vessel.

Add the stock, porter and herbs to the meat and cover. Place in a pre-heated oven at 180 degree C

Cook for two hours and thirty minutes.

While the lamb is in the oven boil the pearl barley in either porter or stock for half an hour

Take the lamb stew out of the oven and add the pearl barley to it.

Serve with some boiled new spuds or cool down and refrigerate!