400g lamb shoulder, fat removed and diced 2cm cubes
100g white onion, peeled and sliced
100g carrots, peeled and sliced
100g leeks, sliced
80g celery, sliced
100g flour potatoes, peeled
30g pearl barley, soaked in cold water overnight
200g baby potatoes cut in half
1 chicken stock cube
1 bouquet garni
1 Place the lamb shoulder in a pot of cold water and bring to the boil. Once boiled remove and rinse under cold water for five minutes to remove the scum and impurities.
2 Put the lamb back into a pot and cover with water, add the pearl barley, seasoning, chicken stock cube, baby potatoes, seasoning and the bouquet garni (if used).
3 Bring the mixture to the boil and simmer for 40 minutes or until the lamb is tender.
4 Meanwhile, in a separate pot boil the flour potatoes until soft, drain and reserve.
5 Pass the stock through a colander into a container and then reserve the meat, barley and baby potatoes. Remove the bouquet garni.
6 Blend the cooked flour potatoes into the stock to thicken.
7 Return to the pot and add the remaining vegetables to cook. When cooked al dente, add the lamb, barley and baby potatoes and bring back to the boil.
8 Add the chopped parsley and adjust the seasoning.
9 Serve in deep bowls with crusty bread and Worcestershire sauce.