| 1kg lamb neck or shoulder chops, cut into 5cm chunks | |
| 2 onions & 1 leek (or 2celery) & 4carrots,chopped | |
| 900g potaotes, peel & quatered | |
| 1 liter stock | |
| thyme & bay leaf | |
| fresh parley, chopped |
Heat 1 tbsp oil in a large pan. Brown the lamb: 10 minutes. Add the vegetables: 5 minutes. Add the potaotes Returen the lamb
Pour in 1 liter stock Add thyme & bay leaf Boil & simmer: 1-2hours or oven 160c for 1.5hours Season
garnished with fresh parsley. Serve in a deep soup bowl.
