Created by JostLori on November 5, 2013
Step 1: Toss the lamb in the flour.
Step 2: Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring. Remove the lamb and bacon with a slotted spoon and set aside.
Step 3: Add the onions, carrots, turnip and celery to the casserole and saute for 5-10 minutes until they are beginning to brown.
Step 4: Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
Step 5: Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender.
Step 6: Serve hot, sprinkled with chopped parsley.