- 1kg lamb neck bone in
- 4 carrots (Medium dice)
- 1 celery stick (Slices)
- 1 onion (Slices)
- 5 bay leaves
- Bunch of parsley (Chopped)
- 2 litres water
- 900g swede (Medium dice)
- 3 potatoes (Chunks)
- 2 leeks (Sliced)
- Bouquet garni
- 3 tbsp oil
Heat 3 tbsp of oil in a pan. Season your meat and then brown off in a large saucepan. Once brown add the onions and celery. Fry for 3 minutes.
Once the onions have a good colour on them add the water, bay leaves, and bouquet garni. Bring to the boil then let simmer for 1hr 20 minutes until tender.
Peel the meat off the bone and then add back into the saucepan.
Add the swede to the saucepan and let cook for 15 minutes then add the carrots and parsnips then cook for another 15 minutes.
Now add your potatoes. Let simmer until potatoes are tender.
Taste and season then add leeks and parsley.
Tip – Serve with some crispy bread and some Hafod cheddar cheese or if you want to mix it up a little serve with welsh rarebit.