Lamb and Pumpkin Stew
6-8 lamb forequarter pieces
1/4-1/3 large Kent or Jarrahdale pumpkin
4 large potatoes
1 large brown onion, chopped
1/2 cup pearl barley
Bay leaf
Rosemary sprigs (optional)
Soak the pearl barley overnight (or for at least 4-6 hours). Drain before adding to the slow cooker.
Brown the lamb pieces and onion in a pan with some olive oil.
Cut the potato and pumpkin into chunks.
Add the lamb, barley and vegetables, as well as the bay leaf and rosemary to the slow cooker and cook on auto for at least 7 hours.