Preparation 10; Cooking 40-50; Serves 6-8
2.5 litres lamb stock
450g lamb neck fillet, roughly cut into 3cm chunks
400g potatoes, peeled and roughly cut into 3cm chunks
2 bay leaves
3 carrots, peeled and cut into sticks
2 leeks, trimmed, white part roughly chopped
2 large onions, peeled and roughly chopped
2 celery sticks, trimmed and roughly chopped
salt and pepper
a small handful parsley, chopped