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4 lb Middle neck of lamb, cut in one inch chunks
4 lb Potatoes, peeled
10 sm Onions, sliced
2 oz Pearl barley
2 pt Beef stock
Salt and pepper to taste
"That's the basic recipe. You can add a load of sliced carrots and leeks
to make it go further and about 5-6 tsps. of Worcestershire sauce or
regular brown sauce.
If you like, you could add a half a pint of Guinness to your stock. I make my stock from the potato peelings, carrot tops, leek ends, and any other stuff I find lurking in the refrigerator.
If you chuck in a few moldy lamb bones and boil/simmer for several hours, you should get a damned good stock (strain the liquid or you'll get God knows what stuck in your teeth!!)
You'll need to start with about 5 pints of liquid. Then bung everything into a generous pan, bring to the boil, and then simmer for about two hours. Salt and pepper to taste."