Irish Lamb Stew

• 2 pounds boned shoulder of lamb
• 1 cup sliced raw potatoes
• 1/4 small head cabbage, shredded
• 2 leeks, sliced thin
• 2 medium onions, sliced
• 1 stalk celery, sliced
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1 bay leaf
• 1 clove garlic, crushed
• 1/4 teaspoon dried thyme
• 4 carrots
• Few sprigs parsley

1. Preheat oven to 350 Degrees F
2. Cook Potatoes, Carrots, Leeks, Onions, Celery in a large pot until tender, and strain water, set aside.
3. Cut Lamb Shoulder into 2 inch cubes.
4. Add lamb to a casserole or deep oven ready pot. Add lamb and mixed sliced vegetables by alternating layers of meat and veggies.
5. Season with salt, pepper, bay leaf, garlic and thyme.
6. Cover with water and bring to a boil on top of the stove.
7. Cover casserole, place in a preheated 350 degree F oven, and bake for 1 1/2 hours or until meat is tender.
8. Re Season if neccessary.

Serve hot with parsley, chopped fine, sprinkled on top.
Serves 4.