Lamb and Barley Supper


Warming, hearty and easily made up as a leftovers for your lunch. If you're not feeding a family of four, serve it for whoever and then divide the remainder between coffee mugs. Food bags over the top and then put in the freezer. Just pop a mug out in the morning and take it to work, or leave it out to slowly defrost and then heat for lunch.

I serve this with a warm, herbed soda bread for dinner.

Recipe & Instructions


  • 400g Lamb Neck Fillet diced in to small pieces
  • 1 Onion diced
  • 2 Carrot chopped
  • 4 Celery Sticks chopped
  • 250g Mushrooms (any sort) sliced
  • 1 tsp Dried Rosemary
  • 1 tsp Dried Thyme
  • 1 tbsp Plain Flour
  • 600ml Lamb Stock
  • 1/2 tbsp oil (any sort)
  • 1 tsp sea salt and ground pepper

Heat the oil in a casserole dish and add the lamb. Stir over a high heat until brown. Lower the heat and then add the onions, carrots, celery and mushrooms . Cook gently until softened (about 8-10 mins). Add the flour and stir for 1-2 minutes. Stir in the stock slowly, add the dried herbs and cook until thickened. Add the pearl barley and put a lid on the top. Put the casserole in the oven at 140 degrees for 1 hour until the pearl barley is plump and cooked. It would be fine to leave longer if you're on the school run!

Serves 4 (or serves 1 for dinner and 4 big mugs for lunch!)

Nutritional Value

Calories Per Serving 331
Carbohydrate 18g
Protein 25g
Fat 17.5g