600g of large dice boned lamb shoulder
1 large brown onion, sliced in half moons
2 leeks, cut into 3cm round chunks
4 cloves garlic
1 fresh bay leaf
4 medium carrot, peeled and chopped in large chunks
4 waxy potatoes, peeled and sliced in 1/2 cm slices
50g unsalted butter
60ml Mount Zero Frantoio Extra Virgin Olive Oil
140g of Mount Zero Pearled Farro
3 large sprigs of rosemary
5 sprigs of thyme
2 vegetable stock cubes water