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20 December 2012,22:43 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Toss the lamb in the flour, seasoned with salt and pepper.
  • Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring.
  • Remove the lamb and the bacon from the casserole with a slotted spoon and set aside.
  • Add the onions, carrots, turnip or swede and celery to the casserole and fry for 5-10 minutes, until beginning to brown.
  • Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
  • Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent sticking, until the lamb is tender.
  • Serve hot, sprinkled with chopped parsley.


  • 1.4 kg boned leg or shoulder of lamb, trimmed of fat and cubed
  • 30 ml plain wholemeal flour
  • Salt and pepper
  • 3 streaky bacon rashers, rinded and chopped
  • 25 grams butter
  • 2 medium onions, skinned and chopped
  • 2 medium carrots, sliced
  • 100 grams turnip or swede, peeled and diced
  • 2 celery sticks, diced
  • 30 ml pearl barley
  • 10 ml mixed chopped fresh herbs, such as thyme,
  • Rosemary, parsley, basil
  • 300 ml lamb or beef stock
  • Chopped fresh parsley, to garnish

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