Method

• 1. Peel and dice the potato, carrots and swede. Cut the lamb into even smaller pieces, removing fat if you wish (scissors are easiest for this).
• 2. Heat 1 tbsp of the oil in a large non stick pan and brown off the lamb on a gentle heat. Heat another 1 tbsp of oil in another large non stick pan and sauté the onion with the leek and celery for about 3-5 minutes.
• 3. Now you can EITHER place everything (including the other ingredients) in a slow cooker for six hours. OR place everything in a very large saucepan (you may need to divide between two saucepans) and simmer gently for about 45 minutes to one hour until it’s all cooked through. Add more stock if needed.