1. Cut lamb shoulder into rather large pieces.
2. Put the meat in a saucepan.
3. Cover it with water.
4. Parboil for 5 to 6minutes.
5. Remove the lamb from the pan.
6. Discard the water.
7. Rinse the meat in fresh cold water.
8. Clean the pan and return the meat to it.
9. Add  water, onions or potatoes,  leeks,  stalks of celery.
10. Also add  garlic,  salt and peppercorns.
11. Bring the water to the boil.
12. Cook gently for 1 hour.
13. Remove the meat to another pan.
14. Skim the fat from the broth.
15. Strain the fat.
16. Rub through the sieve as much of the vegetables as possible.
17. Correct the seasoning.
18. Prepare small white onions,  small potatoes,  small white turnips and slices of carrot.
19. Put all vegetables on top of the meat.
20. Sprinkle chopped parsley.
21. Add to the strained broth.
22. Bring the broth to the boil.
23. Cook for 45 minutes or until the meat is done.
24. Add a few cooked green peas or string beans before serving.
25. Add Worcestershire sauce to the gravy for a sharper flavor.

List of ingredients required

• 3 pounds lamb shoulder.
• 2 quarts water.
• 3 onions or 4 potatoes(chopped).
• 4 leeks (chopped).
• 4 stalks of celery(chopped).
• 1 clove of garlic.
• 1 tablespoon salt.
• 4 or 5 peppercorns.
• 18 small white onions.
• 24 small potatoes.
• 18 small white turnips.
• 24 slices of carrot.
• 1 tablespoon chopped parsley.
• Green peas or string beans (cooked).
• 1 teaspoon Worcestershire sauce.