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NB: This dish is best made the day before serving.

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  • 1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces
  • 2 litres/3 pints 10½fl oz lamb stock
  • 225g/8oz potatoes, peeled and chopped
  • 225g/8oz onions, peeled and chopped
  • 225g/8oz leeks, trimmed and sliced into 1cm/½in slices
  • 225g/8oz carrots, peeled and chopped
  • 225g/8oz swede, peeled and chopped