This is a hearty stew that will blip and bubble it’s way to tenderness, filling the kitchen with warmth and one that requires no more than a stack of bowls and perhaps some good crusty bread to mop up the juices to serve.
Serves 6 
4h 30mins Rate this recipe
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3 garlic cloves, roughly chopped
3 thyme sprigs, leaves picked and roughly chopped
3 rosemary sprigs, leaves picked and roughly chopped
Sea salt
4lbs lamb shoulder, boned and rolled
1-2 tbsp olive oil
2 onions, peeled and roughly chopped
2 celery stalks, trimmed and roughly chopped
3 large carrots, peeled and roughly chopped
3.5oz pearl barley
8fl oz red ale or dark beer
16fl oz beef or lamb stock
1 bay leaf
Flat leaf parsley, to serve
3 garlic cloves, roughly chopped
3 thyme sprigs, leaves picked and roughly chopped
3 rosemary sprigs, leaves picked and roughly chopped
Sea salt
2kg lamb shoulder, boned and rolled
1-2 tbsp olive oil
2 onions, peeled and roughly chopped
2 celery stalks, trimmed and roughly chopped
3 large carrots, peeled and roughly chopped
100g pearl barley
250ml red ale or dark beer
500ml beef or lamb stock
1 bay leaf
Flat leaf parsley, to serve
