WHAT YOU DO
Step 1. 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.
Step 2. Add two potatoes, one carrot, one turnip, the onion and leek, setting aside the remaining chopped vegetables. Put a lid on the pot and gently cook for approximately one hour, or until the meat is tender.
Step 3. Remove the meat and set aside. Discard the bone. Liquidise the cooked vegetables with the liquid, and return to the pot.
Step 4. Add cream, Worcestershire sauce and chopped parsley. Blanch the remaining carrots, turnips and potatoes in salted boiling water for four minutes. Add the cabbage and cook for a further three minutes or until tender.
Step 5. 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.
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 make it a day ahead – it tastes even better on the second day.
Recipe by Peter Clifford, photography by Harry Weir, assisted by Brian Clarke
