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Ingredients
  • 1.2kg boneless lean lamb, trimmed of excess fat and shoulder or neck, cut into large chunks
  • 2 tbsp plain flour
  • 3 tbsp olive oil
  • 2 large onions, sliced
  • 2 celery sticks, chopped
  • 2 carrots, chopped
  • 3 tbsp pearl barley
  • l bay leaf
  • 2 to 3 thyme sprigs
  • 1 liter chicken stock
  • 2 large waxy potatoes, diced sea salt and black pepper
  • 175g self-raising flour
  • 2 tbsp finely chopped flat-leaf parsley
  • 75g butter
  • 50g cheddar, grated
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