Wendy's Shetland Lamb and Bere Berries
Ingredients
- Approx 250g Native Shetland Lamb, cooked cuts
- 100g bere barley berries
- Salt & milled pepper
- 1tsp mixed herbs – dried marjoram, thyme, rosemary & bay
- Fat from roasting
- 1 parsnip, peeled & cut in chunks
- 4 Shetland Kale leaves, rinsed & shredded
- 75g chive butter
- 1tbsp rowan jelly
- 1dstsp chutney (our apple chutney)
- Garnish: mint sauce made from dried garden mint, craft vinegar & muscovado sugar
Method
- Roughly strip meat off the bones, setting aside the cold cuts. Place bones in a soup pan and cover with boiling water. Simmer for a couple of hours to make a good stock, seasoning and adding the mixed herbs. At the same time place bere berries in a bowl and cover with boiling water to soak.
- Prep vegetables and dice mutton cuts in readiness …then be productive elsewhere for a while.
- In a wok or large pan, melt dripping and sauté parsnip and mutton. Drain bere berries and add to pan.
- Drain off stock. Add remaining ingredients to wok, along with stock, a few ladles at a time. Cover and simmer until bere is soft - 45minutes or so. Should there still be excess stock, remove lid and boil to reduce liquid and intensify flavours for a few minutes.
- Serve in heated bowls topped with parsley and a light drizzle of mint sauce. Makes 2 generous portions