Slow Cooked Lamb with Rhubarb | Recipe | Simply Beef & Lamb

Ingredients

• 675g lean lamb shoulder, neck fillet, or leg, cut into 2.5cm cubes
• 2.5ml/½tsp dried mixed herbs
• 1 tablespoon rapeseed or olive oil
• 2 small onions, peeled and cut into wedges
• 600ml good, hot lamb stock
• 2 teaspoons runny honey
• 1-2 fresh rhubarb sticks, roughly chopped
• 75g frozen green peas
• 1 tablespoon freshly chopped flat-leaf parsley
• 1 tablespoon freshly chopped mint