On Tue, 10 Dec 2013 17:07:46 -0700, Casa Sabrosa > wrote:

> On 12/10/2013 5:04 PM, 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?
> >
> Rosemary is _always_ good with lamb or mutton.
>
> A splash of red wine vinegar might also brighten things up a bit.

S/he has thyme. Rosemary is over kill.

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Food is an important part of a balanced diet.