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Scottish lamb & pearl barley stew


  • Place the lamb in a pressure cooker, together with the pearl barley, thyme, bay leaves and stock. Put the lid on, bring to pressure and cook on medium for 15-20 mins. Then turn off the cooker and set aside for 10 mins, still covered
  • Add the vegies with seasonings – DON’T MIX. Bring back to pressure and cook on high for 5 mins. Then turn off the cooker and set aside again for another10 mins. 
  • To serve, arrange the lamb with the vegies and some of the cooking liquid in individual flat soup bowls with mustard on the side. 
  • nb.  The cooking time depends on the time of the year, ie. in Spring, the lamb needs to be cooked for less time.


  • 1 kg lamb shanks
  • ½ cup pearl barley, rinsed & drained well
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1½ litres chicken stock
  • ½ small Savoy cabbage, cut into wedges
  • 2 medium leeks, cut into chunks
  • 1 medium carrot, cut into chunks
  • 2 small turnips, cut into chunks
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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