Monmouthshire Mobile Kitchen dish ...


  • 1kg Welsh neck of lamb (on the bone) and cut into chunks

  • 2 lts lamb stock

  • 225g potatoes, peeled and diced

  • 225g onions, peeled and sliced

  • 225g leeks, sliced 1cm thick

  • 225g carrots, peeled and sliced

  • 225g swede, peeled and diced


  • 1.

    This dish is best made the day before.

  • 2.

    Put the lamb into a large pan and pour over the stock.

  • 3.

    Bring to the boil and turn down to simmer for a good hour.

  • 4.

    Then add all the vegetables and continue to cook for a further hour.

  • 5.

    Leave to cool.

  • 6.

    The following day reheat and bring back to the boil for 15 minutes or until heated through

  • 7.

    Serve with crusty bread and a good Welsh cheese

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