Cut the lamb into equal-sized pieces — approx 5cm x 5cm (2in x 2in).
Dice the potatoes, swede, and turnip into 1.5cm x 1.5 cm cubes (¾in x ¾in). Slice the parsnip, carrot and onion.
Place all the ingredients, including the rosemary and barley, in large casserole and mix well. Heat the stock and when boiling pour into the casserole, mix and put on a lid. Bring to the boil and simmer for 1 hour.
Serve in bowls with chopped parsley.
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