Irish Lamb Stew with Bacon

lamb shoulder or shoulder blade chops, bone-in, trimmed of excess fat

slices bacon, thickly cut

potatoes (Yukon gold preferred), peeled, quartered

large onions, quartered

large carrots, peeled and cut into 2-inch segments

turnip, peeled and cut into 1-inch pieces

heaping tablespoons pearl barley (omit for gluten-free version)

chopped fresh thyme or 1 teaspoon dried thyme

Salt and freshly ground black pepper

water or lamb stock, warmed