• 1-1½ kg lamb meat with bone, preferably from the shoulder
  • Fresh parsley stalks, fresh thyme twigs and 2 bay leaves
  • 3 large onions, finely chopped
  • 12 pc fresh pearl onions, peeled
  • Some small new potatoes, or larger potatoes, peeled and chopped
  • Salt and freshly ground black pepper
  • 75-100g cabbage, shredded
  • Finely chopped parsley and dash of Worcester Sauce

De-bone the meat, meaning removing the meat from the bones, trimming off all the fat at the same time and cut meat into 2 cm sized cubes. Rinse the bones in cold water, removing any boning parts. Add the meat and bones in a pot, cover with cold salted water. Bring to the boil, drain and rinse the lamb meat and bones again.
In a fresh pot put the meat, bones, bouquet of herbs, onions, seasoning, carrots, leeks and turnip and cover with cold water. Turn on heat and simmer gently for one hour 30 minutes, but do not fully boil. Skim off the foam as it rises. This is the protein and can affect the taste and appearance.  Add the potatoes and continue cooking for another 25 mins. At the last 5 mins add in the sliced cabbage and Worcestershire sauce. When the meat and vegetables are cooked remove the bones and herbs. Season to taste with salt and pepper.

Top with the chopped parsley and serve in large bowls accompanied by buttered soda bread.