Ask the butcher to dice the lamb for you. In a large pot bring lamb into a quick boil, drain and refresh under running cold water.
In a large casserole dish or crockpot pot, gently cook the sliced onions, half the potatoes, leeks, garlic, in the butter for 3-4 minutes.
Next, add the bouquet garni and cover the lamb with the chicken stock and water. Season with salt and pepper.
Bring to a boil and turn to a gentle simmer, allow to simmer for 2 hours. At this point the meat should be a little more than half cooked.
Bacon, fennel and tomato pastaNext, add the remaining carrots, potatoes, and Savoy cabbage. Adjust the seasoning and continue to simmer for additional 15-20 minutes. Check that the meat is ‘fall off the bone’ tender. If so, your dish is ready to serve.