This take on the Scottish classic has the addition of Smoked Chilli Harissa gives a smokey flavour and a fiery kick. Lamb neck is an often neglected cut of meat, but by simmering it slowly for two hours it transforms into a tender meat that is ideal for warming winter stews and soups.

Ingredients

¼ Swede, cubed

1 Carrot, cubed

1 Small onion, peeled and roughly diced

½ Leek, roughly diced

1 Celery stick, roughly diced

¼ Celeriac, unpeeled and cubed

1 Small Turnip, unpeeled and cubed

3 cloves of Garlic, peeled and finely chopped

100ml Early Harvest Olive Oil

Salt and Pepper

150g Pearl barley

2tbsp Smoked Chilli Harissa

600g Lamb neck, on the bone

Small handful of Parsley (15g), roughly chopped

Ingredients

¼ Swede, cubed

1 Carrot, cubed

1 Small onion, peeled and roughly diced

½ Leek, roughly diced

1 Celery stick, roughly diced

¼ Celeriac, unpeeled and cubed

1 Small Turnip, unpeeled and cubed

3 cloves of Garlic, peeled and finely chopped

100ml Early Harvest Olive Oil

Salt and Pepper

150g Pearl barley

2tbsp Smoked Chilli Harissa

600g Lamb neck, on the bone

Small handful of Parsley (15g), roughly chopped

1

Place a medium sized saucepan on a medium heat and when hot add the Olive Oil and all the vegetables to the pan. Slowly sweat the vegetables for ten minutes, ensuring that they get little or no colour. Then add the Rose Harissa and cook for two minutes. Followed with the pearl barley and lamb’s neck, season well with salt and pepper.

2

Add around 2L of water, or enough to cover the lamb. Bring to the boil then cover and turn down to simmer for two hours, or until the lamb is tender enough to be prised from the bone.

3

Remove the lamb from the pot and when cool enough to handle pick the meat from the bone and shred. Then stir the meat back into the broth. Taste and add more salt and pepper if required. Stir the parsley through the broth and serve.

Back to top