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  • 625g lamb neck fillet
  • 300g maris piper potatoes
  • 350g carrots
  • 350g turnip
  • 1 onion
  • 125g pearl barley
  • 1 litre lamb stock
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Method

  • step 1

    Cube lamb into bite sized pieces
  • step 2

    Dice potatoes and turnip and slice carrot and onion
  • step 3

    Place all ingredients into a casserole, mix and put a lid on.
  • step 4

    Bring to the boil and simmer for an hour.
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A star rating of 4 out of 5.1 rating
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