Neck of lamb stew

Neck of lamb is very tasty and combined with barley makes a hearty winter meal.

What you need

500g lamb neck
1 large carrot sliced thick
2 sticks celery chopped
1 leek thinly sliced
1 teaspoon crushed garlic
1 cup barley
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme thyme
1 cup vegetable stock
1/2 cup white wine

The process

Cut the meat from the bone into bite size pieces and sear in a very hot pan with a little oil, then remove them and set aside.

Reduce the heat, add a little more oil and add the celery, garlic, carrots and leeks and fry until the leeks are soft.

Take a casserole dish, add the meat, the barley and cover with the veg mixture, pour the stock and wine into the dish, cover and bake in a 180 Celsius oven for 3 hours.

Check on the casserole occasionally and give it a stir if necessary.

This is real winter food.