1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks
1 onion, chopped
2 carrots, roughly chopped
1 leek, chopped
2 celery sticks, chopped
3 thyme sprigs
1 bay leaf
1 small white cabbage, roughly shredded
300g/11oz swede, diced the same size as the carrot
200g pot or pearl barley
2l vegetable stock
large handful parsley, chopped
Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish and brown the lamb - in batches if necessary - then remove to a plate with a slotted spoon. Add a drizzle more oil and tip in the onion, carrots, leek, celery, thyme and bay. Cook for 5 mins until the vegetables start to soften.
Stir in the cabbage, swede and barley, then return the meat to the pan. Pour over the stock and season with a little salt and lots of pepper. Bring to a simmer, cover with a lid and cook in the oven for 1½ hrs until the meat and barley are tender and the vegetables are just starting to collapse. Scatter with parsley and ladle into bowls.