• p80


    2 Welsh Lamb necks, on the bone, each weighing 300-400g

    50g of carrots, diced

    50g of onion, diced

    50g of leek, diced

    50g of celery, diced

    50g of celeriac, diced

    50g of turnip, diced

    3 garlic cloves, sliced

    40g of pearl barley

    1 bouquet garni

    200ml of olive oil





    To begin, add the oil to a large, heavy-based plan and place over a medium heat. Sweat the vegetables and garlic for 5-10 minutes until soft and lightly golden

    Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water. Bring to the boil, season with salt and pepper and add the bouquet garni

    Simmer the broth for 2 hours, then remove from the heat. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth

    Reheat the broth, adjust the seasoning to taste and stir in plenty of chopped parsley to serve