Spring Lamb Stew Author: George Payne Serves: 6 Ingredients 1kg lean boneless lamb shoulder, cubed 2 bay leaves 4 sprigs fresh thyme 1 onion, peeled and quartered 1 leek, roughly chopped 3 garlic cloves, peeled and crushed salt and freshly milled black pepper 1.2 litres cold water 200g baby carrots, scraped and halved if large