Ingredients:

1 tbsp sunflower oil

150g smoked back bacon diced

1kg lamb neck fillet cut into large chunks

small bunch thyme

1 onions, chopped into diced

4 whole cloves garlic peeled  

3 carrots, cut into big chunks

2 large potatoes, cut into big chunks

1ltr chicken stock

500ml water

3 bay leaves

1 large leek, washed and cut into chunks

2 tbsn salt

Method:

Preheat oven 180c

Fry the lamb in oil, ensuring even colour on all sides. Remove from pan and keep any fat in the pan.

Add bacon, leek, onion and whole garlic cloves and fry in the same pan until nicely browned.

Add back the lamb and the potatoes, carrots, herbs and salt and fry for 5 minutes while stirring.

Add the chicken stock, salt and water and bring to a boil.

Cover and bake in oven for 1hour 40 mins.

To serve:

Ladle the stew into a bowl ensuring an even mix of vegetables, potato’s and meat.

Add a spoon of miso for added flavour

Sprinkle over the chopped parsley