After the successful rabbit-and-barley Anglo-Saxon-inspired stew, a request from my husband, Eric, for a spring lamb stew led me to try the same recipe with lamb. The only change I made to the recipe (other than using lamb as the meat, of course) was to add some rosemary (probably not period for Anglo-Saxon England) to the pot, in addition to the other ingredients.
This stew was truly magical. Eric raved about how wonderful the taste was each time he ate a bowlful. I think it was the combination of the wonderful flavor of leeks fried in butter with the relatively mild flavor of the lamb, but for whatever reason, the resulting recipe is a keeper; I like it much better than any other lamb stew I've made. It's a pity lamb is expensive here. However, I will make this pot at least once per spring from now on.