RACHEL’S TOP TIP

If you are cooking lamb specially for the lamb and pearl barley broth recipe, try using a succulent and inexpensive chunk of neck or shoulder meat. Toss it all around on a hot buttered pan until it is golden, then cook at just 150°C, 300°F, Gas 2 for a couple of hours until it is meltingly tender. A whole shoulder on the bone will take six to seven hours.