Ingredients
- 1 1/2 lamb shoulder, lean and cut into 2 inch pieces
- 1 pound potato peeled and cut into even pieces
- 2 ounce pearl onions
- 2 ounce carrots
- 2 ounce leeks
- 2 ounce butternut squash
- 2 ounce celeriac
- 2 pint stock chicken or vegetable
- 1 cup parsley (chopped)
- 1/2 pint cream
- 1 cup sage (chopped)
Preparation
Baking Directions:
1.Cut the lamb shoulder into large 2 inch thick pieces, trim the fat.
2.In a large pot, bring the lamb to the boil starting with cold water, salt and white pepper, this should take 3 to 5 minutes, pour off the water and let the lamb cool.
3.Place the lamb back into a clean pot, all the vegetables cut and peeled, cut into large dice and place on top of the lamb, cover with the stock and place back on a gentle simmer, season with salt and black pepper, simmer for 45 minutes or until the lamb and root vegetables are cooked.
Avoid the broth boiling, to finish add the cream, check the seasoning and add the chopped up parsley.
4.Serve in a large bowl with additional parsley to garnish, serve with Guinness bread and butter, see recipe below.
