PER SERVING | 383cals | PROTEIN 28g | CARBS 23.5g | FAT 18.5g | FIBRE 5.5g

Lamb hot pot

SERVES 4 | PREP 10 mins | COOK 120 mins

Based on a Pattison family favourite, this recipe skips out the browning stage, so all you need do is combine the ingredients in a casserole and leave them to simmer slowly in the oven.

• 500g lamb neck fillets, trimmed of fat and cut into roughly 3cm chunks
• 1 medium onion, peeled and sliced
• 4 medium carrots (around 350g total weight), well washed, trimmed and cut into roughly 2cm slices
• 700ml lamb stock (made with 1 cube)
• 50g pearl barley
• 1 tsp dried mint
• 1 tbsp Worcestershire sauce
• 100g frozen peas

COOK’S TIPS

Some lamb neck fillet can be quite fatty. There is no need to remove all the fat, just the particularly hard bits that are easy to reach.

1. 1. Preheat the oven to 180°C/ fan 160°C/Gas 4.
2. 2. Place all the ingredients in a medium casserole and season with a little salt and lots of ground black pepper. Stir well, cover and cook in the oven for about 2 hours, or until the lamb is very tender and the pearl barley is soft.
3. 3. Remove from the oven, stir in the peas and return to the oven for a further 5–10 minutes.
4. 4. Remove from the oven, adjust the seasoning to taste and serve with large portions of freshly cooked green vegetables.