Ingredients
- 900 g lamb neck, cut into 2-3cm chunks
- 1 3/4 L vegetable, chicken or lamb stock
- 6 sprigs thyme leaves picked and chopped
- 2 bay leaves
- 1/2 swede, about 200g, peeled and cut into 1cm chunks
- 2 carrots, cut into 1cm chunks
- 2 medium potatoes, cut into 1cm chunks
- 50 g pearl barley
- 2 leeks, trimmed, halved lengthways and cut into 1/2cm thick slices
- Small handful parsley, roughly chopped
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