500g broth mix
1 lamb or mutton neck (bone in)
1 smal swede, diced
G large carrots, diced
2 large onion, diced
1 leek, diced
1 tsp chopped thyme
1 litre vegetable stock
1 tbsp chopped parsley, to garnish
sea salt and freshly ground black pepper
Soak your mix in cold water for at least I hours, or overnight if you can.
Brown the lamb neck on all sides in olive oil and remove from the pan. In the same pan, add the diced swede, carrot, onion, leek and chopped thyme. Sweat for 5 to 8 minutes and add the drained broth
mix, lamb neck and stock, and simmer with a lid on for 1 hour.
Remove the lamb and allow to cool a little before stripping the meat from the bone and chopping roughly. Add the meat back to the pan and cook for a further 25-30 minutes, or until the barley is tender but retains a little bite, and season with salt and pepper.
Leave overnight for flavours to develop and then heat and garnish with fresh parsley and serve with hot, buttered bread.
