• For the Stock:
  • 1 kg lamb bones
  • 1 large carrot , quartered
  • 1 onion , quartered
  • ½ celery stick, quartered
  • 1 bay leaf
  • 2 large sprigs of thyme
  • a generous sprig of parsley
  • 6 black peppercorns , lightly crushed
  • For the Stew:
  • 1 kg lamb meat, cut and de-boned
  • 500 gram floury potatoes, peeled and cut
  • 500 gram small new potatoes, washed
  • 1 kg carrots, chopped
  • 300 gram pearl or baby onions
  • 300 gram white cabbage
  • ½ tsp fresh thyme leaves
  • chopped fresh chives and parsley, to garnish


Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres water. Bring to the boil and simmer uncovered for 2 hours.

Strain the stock through a fine sieve to remove bones and vegetables, then return stock to the pan. Boil until reduced to about 1.3 litres (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)

Make the stew. Cut the lamb into large chunks. Peel the floury potatoes and cut into pieces of similar size to the meat. Put the cut potato in a bowl of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.

Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 20 minutes.

Add the new potatoes, carrots, cabbage and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.

Add the floury potatoes and thyme.

Simmer until the lamb is tender (20-30 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes.

Garnish with parsley and serve.