Ingredients

There seem to be more versions of this hearty farmer-style soup than there are sheep in Wales, and there are millions of sheep in Wales. The only hard-and-fast ingredients are potatoes, stock and leeks; if you don't have something on the list, fill in with extra potatoes, carrots or whatever you have on hand.

2 pound neck of lamb (you can also substitute lamb chops, finely diced, or go meatless)
6 cups vegetable or meat stock
1 pound potatoes
1 each: leek, onion, carrot, swede (turnip), parsnip
Any other vegetables you fancy (cauliflower florets are nice, but do not add them until 10 to 15 minutes before the end of cooking)
Salt and pepper to taste

Directions

Cut excess fat from lamb, place in a large pan and brown on all sides in a little oil. Pour off fat. Add stock and bring to the boil, skimming off any fat. Dice vegetables and add to soup, then simmer until meat is cooked and vegetables are tender. Serve sprinkled with parsley and/or grated cheese.