• TO DRINK: A full, fruity Pinot Noir has cherry fruit and a sweet earthiness that complements slow cooked meat dishes

    Slow cooked Irish lamb and barley soup

    Serves: 6
    Cooking Time: 8 hour


    • 10ml (2 tsp) olive oil
    • 500g lamb neck
    • 2 medium carrots, grated
    • 1 small celery stalk, diced
    • 1 small onion, finely chopped
    • 1 large leek, sliced
    • 170g (1 cup) pearl barley, washed
    • salt and freshly ground black pepper, to taste
    • 2L good quality lamb stock



    Heat the oil in a frying pan and brown the meat.


    Place all of the ingredients in the slow cooker and set for 8 hours on high.


    Serve with Irish soda bread.