(My Irish Mothers recipe)   (Liz)

Neck of Mutton/Lamb
4 Medium sized Potatoes
4 Medium Carrots
2 Medium Parsnips
1 Large onion (Roughly Chopped)/2 leeks
Half a swede
Half mug of Frozen peas
1 Vegetable Stock Cube (You can use Chicken stock as this is just as good, but not beef stock, as it is too strong for the tender taste of lamb/mutton)
1 Tsp corn/plain flour to thicken
Pinch of salt (1/4 tsp)

1. Dice all the vegetables (including potatoes) and put in cold water
2. Put Mutton/Lamb in to large Pot and cover with cold water, add a pinch of salt and bring to a boil and turn heat right down, cover and simmer for 1 hour, keep the water level to just below the surface of the meat, add water as required.
3. Add vegetables, Stock Cube and cold water and return to boil, then simmer for 2 hours more.
4. Lift out the meat and leave to cool slightly before cutting it off the bone and returning the meat to the pot.
5. Add a small amount of water to the cornflour to make a paste and add the paste to the stew to thicken it.
6. Once thickened this can be served either on its own or with Dumplings or even bread. Beware! It is very filling!  People have told me it freezes really well but I truthfully have never been able to try it myself as there has never been any left for me to freeze!