Heat a dash of oil in a large heavy-based saucepan over medium heat.

In batches, add the lamb and brown on both sides.

Transfer lamb to a plate.

Lower the heat, add another dash of oil and the onions and cook until soft, about 5 minutes.

Add the garlic and cook for a further 1 minute.

Pour in the stock, water and tomatoes.

Return the lamb to the saucepan along with the herbs and pearl barley.

Bring the soup up to the boil, season, then cover and reduce the heat.

Add a splash of red wine vinegar to the soup just before serving to give a flavour boost.

Simmer for 1 1/2 hours until the lamb is almost tender, stirring frequently.

Add the potato, carrots and cabbage and simmer for a further 30 minutes until the potatoes and carrots are tender.

Remove the herbs and discard.