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Scottish Brew

Yield 3 quarts


  • 4 whole cloves
  • 1 medium onion
  • 1 (3-pound) leg of lamb roast, cooked
  • 2 quarts water
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 3 carrots, scraped and sliced
  • 2 small turnips, peeled and sliced
  • 2 stalks celery, diced
  • 1/4 cup uncooked pearl barley
  • 1/4 cup Scotch whiskey
  • 1/2 teaspoon dried whole marjoram

How to Make It

  1. Insert whole cloves in onion. Combine onion, roast, water, salt, pepper, and bay leaf in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours.

  2. Remove roast from stew; cool slightly. Remove meat from bone, discarding bone. Chop meat into bite-size pieces, and return to stew; cool to room temperature. Refrigerate stew until all fat has risen to the top; skim off and discard fat. Remove whole onion from stew; remove and discard cloves. Chop onion, and return to stew.

  3. Add remaining ingredients to stew, stirring until well blended; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover and cook an additional 30 minutes. Remove and discard bay leaf.

  4. Serve stew immediately in individual serving bowls.

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