A hearty and flavoursome stew.


  • 650 g cubed lamb or mutton (neck and/or shoulder)
  • water to cover
  • 350 g sliced onions
  • 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