- 1 tbsp Sunflower Oil
- 200g Smoked Streaky Bacon
- 900g Stewing Lamb (middle neck or scrag)
- Thyme (small bunch)
- 3 Onions (thickly sliced)
- 5 Carrots (cut into big chunks)
- 6 Medium Potatoes (cut into big chunks)
- 700ml Lamb Stock
- 3 Bay Leaves
- 85g Pearl Barley
- 1 Large Leek
STEP 1
Switch your slow cooker to its highest setting and turn on. Cook the bacon in the oil until crisp and tip the contents into the slow-cooker pot, then brown the chunks of lamb in the pan.
STEP 2
Transfer the lamb 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.
STEP 3
Stir in the pearl barley and leek, and continue to cook on high for 1 hr more until the pearl barley is tender.
STEP 4
Season and serve scooped straight from the dish.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
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Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
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