SERVES 4 TO 6
200g carrots, peeled and cubed
150g celery, cubed
250g Désirée potatoes, peeled and cubed
200g Savoy cabbage, thinly sliced
2 cloves garlic,
250g King Edward potatoes, peeled
2 tbsp parsley
1 tbsp sage
1 tbsp thyme
800g lamb (from the middle neck), cut
1.5L lamb or chicken stock
Salt and freshly ground pepper,
1. Melt the butter in a pan and sauté the onions and garlic. Add the King Edward potatoes and cook for 5 minutes.
2. Add the herbs, lamb and stock and simmer gently for 30 minutes. Add the rest of the ingredients and cook for another 30 minutes. Season to taste. If necessary, leave to stand for 30 minutes to rest the meat, then gently reheat and serve.