Spring lamb stew Author: George Payne Serves: 6 Ingredients 1kg lean boneless lamb shoulder, cut into cubes 2 bay leaves 4 sprigs fresh thyme 1 onion, peeled and cut into quarters 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