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.