(Serves about 10 good portions)
1kg of shoulder of lamb
4 large carrots
1 small celeriac or 3 celery sticks
60ml sunflower oil
A few sprigs of thyme and parsley
Salt and pepper
2 large potatoes, peeled
Method Bone out the shoulder of lamb or ask the butcher to do it for you, but keep the bones and ask for some extra. Cut the meat into small dice, removing any large pieces of fat and any sinew.
Peel the root vegetables and cut into a small dice the same size as the meat, clean the leeks and chop, and also chop the onion.
In a large saucepan heat a little oil and fry the meat until brown, remove the meat from the pan on to a tray or plate, then fry the onion for a few minutes but do not colour. Put the meat back in the pan with all the vegetables except the leeks, mix well and cover with cold water (about 2.5 litres) and add the lamb bones.
Bring to the boil, skim and add the parsley and thyme. Simmer for about an hour, adding the potatoes after 30 minutes of cooking and more water if needed. Add the leeks. Season and simmer until tender.
Remove the bones and herbs, check the seasoning and serve.
Bryan Webb, chef-proprietor, Tyddyn Llan, near Corwen, North Wales