# What You'll Need:
→ Meat
01 - 2.2 pounds lamb shoulder, bone-in preferred, cut into large chunks
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 medium parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 small rutabaga, peeled and diced
06 - 2 leeks, cleaned and sliced
07 - 1 medium onion, diced
→ Broth & Seasoning
08 - 6 cups low-sodium chicken or lamb stock
09 - 2 bay leaves
10 - 1 small bunch fresh parsley, chopped
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Place lamb shoulder pieces in a large pot. Cover with stock and bring to a boil. Skim off any foam from the surface.
02 - Add bay leaves, reduce heat, cover, and simmer gently for 1 hour.
03 - Incorporate carrots, parsnips, potatoes, rutabaga, onion, and most of the leeks, reserving a handful for later. Season with salt and pepper.
04 - Simmer uncovered for 45 minutes until vegetables are tender and lamb is falling apart.
05 - Add reserved leeks and chopped parsley. Simmer for an additional 10 minutes.
06 - Remove bay leaves, adjust seasoning to taste. Serve hot, garnished with extra parsley. Optionally accompany with crusty bread or traditional Welsh cheese.
