Toss lamb cubes in seasoned flour, fry in batches in a pan until brown. Remove and set aside.
Rinse barley well under running water.
Fry bacon and onions until crispy. Return lamb pieces to the pot with the rosemary bay leaves and barley. Cover with the stock and simmer for 2 hours.
Add remaining ingredients and season well. Allow to cook for 20 minutes, or until the vegetables are cooked through.
Serve with parsley on top.
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