Preheat oven to 140C.
Chop the fillets of lamb’s neck into 1 inch sized cubes. Heat a heavy based frying pan on the stove and colour off the diced lamb in a little oil. Depending on the size of your frying pan, you made need to do several batches of this to avoid overcrowding the pan. Transfer the browned lamb into a deep, ovenproof dish or pan. Add the tomatoes, spelt, lemon juice and a couple of glasses of water. Cover with a lid or some foil and place in the oven for 3 hours or until the spelt is cooked and the barley is fully cooked.
Whilst the lamb is cooking, prepare the salsa verde. Finely chop the parsley and transfer to a small mixing bowl. Grate the clove of garlic and finely chop the anchovies and add to the parsley.
Add a dollop of mustard, 3 tbsp of olive oil, salt and pepper. Stir to combine and check for seasoning, adjusting with lemon juice as required.
Taste the hot lamb stew and season if neccesary. Finely sliced the kale and stir through the lamb stew until it wilts and becomes tender.
Serve in bowls with a drizzle of olive oil and some good bread.