Lean Lamb Stew

• olive oil
• lean lamb leg 400g, trimmed of fat and cut into chunks
• onions 2, diced
• celery 2 sticks, diced
• carrots 200g, diced
• potatoes 350g, peeled and cut into cubes
• bay leaf 1
• pearled barley 3 tbsp
• lamb stock 1 litre
• parsley a small bunch, chopped
• chives ½ a bunch, chopped
• mint a few leaves, chopped

Heat 1 tsp oil in a large casserole dish and fry the lamb in batches until browned. Remove with a slotted spoon, then add the onion, celery, and carrot to the dish. Fry for 5 minutes until softened, then add the browned lamb, potatoes, bay leaf, barley and lamb stock to the dish, and season. Put the lid on the pan and simmer for 1 hour until the lamb is tender. Stir in the herbs to serve.

1 lb. / package 

Free Range Lamb

Raised without the use of growth Hormones or antibiotics.

Prepared in Victoria B.C.