Mutton, vegetable and barley stew

Method

1. Preheat the oven to 180°C/fan160°C/gas 4. Put the cubed mutton in a large bowl, add the flour and season. Toss well.
2. Put a large casserole over a high heat. Add the oil and brown the mutton in batches.
3. Turn the heat down to medium and add the butter. Stir in the celery, leek, garlic, carrots, potatoes and swede and toss well. Cook, stirring occasionally, until browning a little. Pour in the lamb stock and carrot juice, then add the rosemary and thyme. Bring to the boil, cover and cook in the oven for 21/2 hours, until tender.
4. Stir in the pearl barley 30 minutes before the end of the cooking time, so it absorbs the juices and becomes tender. The stew should be thick and juicy. Season, garnish with rosemary and thyme and serve with rustic bread.