Ingredients

• 1kg/2lb lamb, such as best end neck cutlets
• 5 large potatoes, cut into chunks
• 2 large carrots, sliced
• 1 small swede, chopped
• 3-4 leeks, sliced
• ¼ bunch fresh parsley, chopped

Method

1. Place meat in a pan and cover with cold water. Bring to the boil and simmer for 1 hour. Leave to rest overnight, then skim off fat.
2. Bring the water back to the boil, add the potatoes, carrots, swede and two-thirds of the leeks and simmer for about 45 minutes. Five minutes before serving, add the remaining leeks and parsley. Serve hot.

Notes