- 1 shoulder of lamb, boned by butcher
- 1 bone from the lamb shoulder
- 1 litre water
- 4 potatoes, chopped
- 2 carrots, chopped
- 2 small white turnips, chopped
- 1 onion, chopped
- 1 leek, finely sliced
- 50g green cabbage, finely shredded
- 125ml cream
- 1 dash Worcestershire sauce
- 1 tablespoon chopped parsley
- Cut the lamb into cubes and place in a large pot. Cover with cold water. Bring to the boil. Drain, rinse the lamb and place in a clean pot with the bone. Cover with approximately 1 litre of water.
- Add two potatoes, one carrot, one turnip, the onion and leek, setting aside the reaming chopped vegetables. Put a lid on the pot and gently cook for approximately one hour, or until the meat is tender.
- Remove the meat and set aside. Discard the bones. Liquidise the cooked vegetables with the liquid, and return to the pot.
- Add cream, Worcestershire sauce and chopped parsley. Blanch the reaming carrots, turnips and potatoes in salted boiling water for four minutes. Add the cabbage and cook for a further three minutes or until tender.
- Transfer the blanched vegetables and meat into the main pot. Taste for salt and pepper. Serve in warm, deep plates with some fresh wholemeal bread.
Recipe Credit: Peter Clifford, Fennel
Adapted by Bord Bia
Photography credit: Harry Weir, assisted by Brian Clarke
Tip: Read the recipe properly – go over it once, and then twice, reading back over it stage by stage. It’s a pretty straightforward recipe but it needs to be well prepared. You can even make it a day ahead – it tastes even better on the second day.