Preparation time ca. 1 1/2 hours
about. 1 1.2 kg [3,3 lb] lamb with bones
or 700 – 800 g [1,55 – 1,75 lb] boneless
4/3 I [1,6 pt] water
2 teaspoons salt
5 white peppercorns
1 bay leaf
8 medium potatoes
2 – 3 carrots (about 200 g /0,44 lb)
1 bit rutabaga (approximately 300 g / 0,66 lb)
meat and seasoning as above
1 small turnip (about 400 g / 0,88 lb)
4 – 3 carrots (approximately 300 g / 0,66 lb)
2 tablespoons margarine or butter
 Cut the meat into cubes. Put it and any bones in a saucepan. Add salt and spices. Cook under lid on low heat for about 30 minutes.
 Meanwhile peel potatoes, root vegetables and onions. Cut potatoes, carrots and turnips into cubes and onion into wedges. Place them in the saucepan and cook for another 25-30 minutes.
 Season. Drizzle with parsley.
 With browned roots: Boil the meat with salt and seasoning as above, but about 1 hour until meat is tender.
 Meanwhile peel turnips, carrots and onions. Cut them into pieces. Brown root vegetables and onions in the margarine/butter in a thick-bottomed pans or large skillet. Add a few tablespoons of meat broth and cook until the roots are barely soft, 15-20 minutes.
 Pour off and strain the meat stock, thicken it with flour to make the sauce. Arrange the meat in the middle of a serving dish andplace onions and root vegetables around it, see picture.
Serve with boiled rice or boiled potatoes.