Preheat oven to 325 degrees.
Heat in a Dutch oven over medium heat:
2 Tbsp. vegetable oil or unsalted butter.
Add 2 medium chopped onions and cook without browning, until softened.
Stir in: 3 lbs boneless lamb stew meat, cut into 1 inch cubes or 3 lbs lamb shoulder chops.
2 tsp fresh thyme leaves or 3/4 tsp dried
salt and ground black petter to taste
Mix in: 2 medium boiling potatoes, peeled and sliced
3 cups chicken stock or water
1/2 tsp worcestershire sauce
Add: 4 medium potatoes, peeled and halved
Cover tightly and back for 1 hour.
Remove from the oven and add stirring:
8 medium carrots, peeled and cut diagonally into 1/2 inch slices
1/4 cup pearl barley
1/4 heavy cream
Cover and return to the oven.
Bake until the meat is fork tender and barley is softened. 45 to 60 minutes more.
Season with salt and ground pepper to taste
Serve sprinkled with chopped fresh parsley