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2 onions

1 tbsp butter

3 lb lamb – a stewing cut, I use best end of neck, and I ask my butcher for bones for the stock

6 small carrots

2 tbsp pearl barley (optional)

5 cups chicken stock (from a box is fine)

potatoes – about 4 cups peeled and diced (which is about 6 large potatoes) or a handful of new potatoes per person

bay leaf

Sprig of thyme

2 tbsp flour

olive oil

Salt and pepper

(parsley and fresh bread to serve)

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