- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
- 900g cheap stewing lamb like middle neck or scrag (ask at your butcher counter), cut into large chunks
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- small bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 onions, thickly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 5 carrots, cut into big chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 6 medium potatoes, cut into big chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 700ml lamb stock
- 3 bay leaves
- 85g pearl barley
- 1 large leek, washed and cut into chunks
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat the slow cooker if necessary, then heat the oil in a frying pan. Sizzle the bacon until crisp, tip into the slow-cooker pot, then brown the chunks of lamb in the pan. Transfer to the slow-cooker pot along with the thyme, onions, carrots, potatoes, stock, bay leaves and enough water to cover the lamb. Cover and cook on Low for 7 hrs.
Stir in the pearl barley and leek, and cook on High for 1 hr more until the pearl barley is tender.
Stir in the butter, season and serve scooped straight from the dish.