AlisonM
Much missed Moderator
- Relationship to Diabetes
- Type 1.5 LADA
This is a cheap cut of meat so it needs patience and slow cooking. It's worth it though.
Ingredients
2-2.5lb lamb shoulder/scrag end of mutton
4 pints lamb/mutton stock or water
8oz carrots, peeled and diced
8oz turnips and diced
2 onions, peeled and diced
1 celery stalk, diced
1 leek, sliced
4oz dried peas (soaked these for 4 hours or so in water and drain before using
3-4oz pearl barley soaked and rinsed
1 Bay leaf and a bunch of thyme tied with thread so you can fish them out at the end.
salt and freshly ground black pepper.
Some people add would add 3oz finely shredded cabbage as well but I hate the stuff.
Method:
In a large pan, place the mutton/lamb and the water/stock with the barley and dried peas, add a little salt and bring to the boil then simmer for an hour skimming off any fat as it appears. Add the onion and herbs then simmer again for another hour until the meat is falling off the bone and the peas are soft. Remove the meat and shred from the bone, then return it to the pan and add the rest of the veg, simmer once more until the veg is cooked through. Serve or freeze.
Ingredients
2-2.5lb lamb shoulder/scrag end of mutton
4 pints lamb/mutton stock or water
8oz carrots, peeled and diced
8oz turnips and diced
2 onions, peeled and diced
1 celery stalk, diced
1 leek, sliced
4oz dried peas (soaked these for 4 hours or so in water and drain before using
3-4oz pearl barley soaked and rinsed
1 Bay leaf and a bunch of thyme tied with thread so you can fish them out at the end.
salt and freshly ground black pepper.
Some people add would add 3oz finely shredded cabbage as well but I hate the stuff.
Method:
In a large pan, place the mutton/lamb and the water/stock with the barley and dried peas, add a little salt and bring to the boil then simmer for an hour skimming off any fat as it appears. Add the onion and herbs then simmer again for another hour until the meat is falling off the bone and the peas are soft. Remove the meat and shred from the bone, then return it to the pan and add the rest of the veg, simmer once more until the veg is cooked through. Serve or freeze.
