LAMB AND BARLEY STEW

Name: LAMB AND BARLEY STEW
Ingredients: 5 pounds ½neck of lamb—shoulder and neck chops are appropriate; keep them on the bone and ask your butcher to chop them into appropriate pieces; a bundle made of thyme (parsley, and 2 sticks of celery); 3 bay leaves; 10 black peppercorns; sea salt; 8 in small carrots (peeled, or 2 big carrots, peeled and choppedhalf); 16 shallots (peeled); 4 in kohlrabies (peeled and cuthalf); 8 leeks (cleaned and trimmed); a good handful of barley; this may not seem much but it expands and has a habit of taking over (or small cup)