Phil's lamb spring stew
Phil has saved an extra special trip for his final island hop.Today he’s taking us to the most remote spot of the Orkney Islands, which is home to just 70 people and unique beach-dwelling sheep who mainly eat seaweed! Phil will be taking in the sights, before cooking a simple lamb spring stew.
500g shoulder of lamb, cut into 4cm chunks and most fat removed
2 medium onions, peeled and chopped
2 carrots, peeled and chopped
1 small parsnip, peeled and chopped roughly
1 x lamb or chicken stock cube
2 medium potatoes, peeled and cut into chunks.
50g pearl barley
4 anchovy fillets, pasted
1. Place the meat into a saucepan and cover with cold water and bring to the boil.
2. Add the rest of the ingredients and then simmer for 1 hour 30 minutes, nice and gently
3. By this time the meat will be very tender and starting to break up.
4. Season well with pepper, and then salt if needed