Instructions

1. Season the lamb & sweat off in a little rapeseed oil until brown
2. Add the barley, parsley and thyme
3. Add the onions and sweat for 5 mins
4. Pour in 1 litre of the stock simmer for 1 hour until lamb pulls apart easily.
5. Stir in the potatoes and carrots
6. Top up with stock if needed
7. Taste and adjust seasoning if necessary.
8. When potatoes are cooked, add leeks and remove from heat.
9. Thicken with a little potato starch or arrowroot.