Lamb neck has a richer flavour than lamb shanks, which allows it to stand up better to slow cooking in this simple, hearty dish.

1. Add the oil to a large pan set over a medium heat. Once hot, add the chopped lamb and cook for about 5 min, or until well coloured.

2. Add the carrots and onions to the pan and leave to sweat for a few min.

3. Once the onions and carrots have softened, add the tomato purée and continue to cook for a few min more.

4. Add the lamb stock and the pearl barley to the pan and bring to the boil. Turn down the heat and cook gently for about 20 min, then add the chunks of potato.

5. Bring back to the boil and cook slowly until the lamb is tender and the potatoes are starting to break down and thicken the sauce.