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1 lb stewing lamb 1 oz pearl barley 1 carrot 1 small turnip 1 or 2 leeks 2 celery sticks a handful of chopped parsley salt and pepper |
Low-carb Dairy-free Egg-free Nut-free Sugar-free |
Cut the lamb up, ensuring there are no bones or cartilage and (in the case of breast of lamb) that the diaphragm has been completely removed.
Prepare vegetables and slice or dice fairly small.
Put all the ingredients in a large pan or pressure cooker. Add water to bring the level up to about 2.5 cm (1") above the ingredients. Season well.
Bring to the boil and simmer for 1½ hours or pressure cook for 20 minutes on high.
If possible, leave to cool, then refrigerate for 30 minutes. Remove the layer of fat that forms at the top and discard.
Reheat to serve.
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