On Tue, 10 Dec 2013 19:01:44 -0600, Sqwertz >
wrote:

>On Wed, 11 Dec 2013 00:04:22 -0000, Emrys Davies wrote:
>
>> I am trying to improve my mutton back stew which I make (8 servings) in a 6
>> liter slow cooker. At the moment my stock is made up of 900ml of water
>> which contains 4 oxo lamb cubes and 5 tbsp of aah Bisto Onion Gravy
>> Granules. I also use five bay leaves, a splattering of dried parsley, 3
>> heaped tbsp pearl barley and 3 heaped tbsp split lentils. It is a really
>> good stew at the moment but I have just realised, through experience, that a
>> few sprigs of thyme will no doubt improve its taste and if you agree with
>> that can you suggest any other herbs which are 'musts' for my recipe?
>
>Lamb always gets at least sage at my house.

Agree, sage is also good with lamb - but like rosemary, I'm not too
keen on it in stews.

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>
>How annoying.

Kinda unnecessary, innit?