1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g stewing lamb, cut into large chunks
5 medium onion, sliced
5 carrot, sliced into chunks
3 bay leaf
small bunch thyme
100g pearl barley
850ml lamb stock
6 medium potato, cut into chunks
small knob of butter
3 spring onion, finely sliced
Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.