2 Welsh Lamb necks, on the bone, each weighing 300-400g
50g of carrots, diced
50g of onion, diced
50g of leek, diced
50g of celery, diced
50g of celeriac, diced
50g of turnip, diced
3 garlic cloves, sliced
40g of pearl barley
1 bouquet garni
parsley
200ml of olive oil
salt
pepper
Method
1
To begin, add the oil to a large, heavy-based plan and place over a medium heat. Sweat the vegetables and garlic for 5-10 minutes until soft and lightly golden
200ml of olive oil
50g of carrots, diced
50g of onion, diced
50g of leek, diced
50g of celery, diced
50g of celeriac, diced
50g of turnip, diced
3 garlic cloves, sliced
2
Add the lamb necks, followed by the pearl barley and approximately 2 litres of cold water. Bring to the boil, season with salt and pepper and add the bouquet garni
40g of pearl barley
1 bouquet garni
salt
pepper
2 Welsh Lamb necks, on the bone, each weighing 300-400g
3
Simmer the broth for 2 hours, then remove from the heat. Carefully lift the necks out of the pan and flake the meat from the bone. Discard the bones and add the flaked meat back to the broth
4
Reheat the broth, adjust the seasoning to taste and stir in plenty of chopped parsley to serve