1 bouquet garni (celery, thyme, bay and parsley stalks tied up)
60 g pearl barley
300 g sliced carrots
300 g leeks, whites only (sliced)
300 g celery (peeled and sliced)
2 large rooster potatoes (peeled)
12 small waxy potatoes (peeled)
pinch chopped parsley
Trim the lamb of fat and gristle, cover with cold water and leave in the fridge over night.
Soak the pearl barley in cold water also. The next day, drain the lamb, place in a large pot and cover with cold again; allow 4cm of water above the meat. Bring to the boil, reduce the heat and skim the fat. Season well with salt and pepper; add the sliced onions and the bouquet garni.
Return to the boil, reduce the heat and slowly simmer for 1 and a half hours approx. Skim when necessary. Add the drained pearl barley half way through the simmering stage.
While the lamb is cooking, boil the rooster potatoes in salted water, drain well and mash, cover with cling film and reserve.
Cook the vegetables and small potatoes, separately, in boiling salted water and refresh, keep slightly under done
When the lamb is cooked, tender to cut, discard the bouquet garni and drain the lamb and cover the meat with cling film.
Return the stock to the hob and whisk in the mashed potatoes, correct the seasoning.
Next add back in the meat and all the cooked vegetables, bring back to the boil and finish with chopped parsley