Scotch Stew

I love this easy light flavorful stew!


2 pounds lamb or goat (shank, leg or stew meat work well)
½ cup barley, rinsed
Lemon, sliced
2 Tbl. minced parsley
3 celery tops, minced
2 tsp. salt
6 medium potatoes, cubed


  • Brown lamb in skillet adding 1 Tbl. of oil if necessary.
  • Add one quart water, barley, sliced lemon, parsley, celery tops and salt.
  • Bring to boil and cook barely at a simmer for 1 ½ hours. 
  • Meat should be tender at this point, it not simmer till tender. 
  • Remove meat from bone and cut into cubes add back to pot. (I usually skip this and just pull meat apart at end of cooking, a more rustic looking dish)
  • Add potatoes and continue to cook for another half hour, till potatoes are done.


(We welcome your feedback on this recipe!)

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