Pre-heat the oven to 160 C. In a large frying pan heat a tablespoon of the oil over a moderate heat. Add the lamb cutlets, or for a boneless version, cut the eye of the meat from the bones, and fry until brown.
Remove the lamb and place in a lidded casserole pan, cover with the potatoes, onions, leeks, carrots, pearl barley and season. Add the stock and cook in the oven with the lid on for one hour. Add the cabbage and cook for a further hour adding more stock, if required. Serve piping hot from the oven.
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