Relatively lean bits of lamb (say, 1kg.), browned in a little oil Add 2 chopped up onions, saute with meat for a few minutes Add, if you are lucky enough to have some, a heaping tablespoon of Mgdalene Islands brine preserved herbs. (If anyone has a recipe for this preserve, please post it! I can only guess at the content, but the stuff is delicious and can't be had for love or money off the islands.) Alternately, add finely chopped celery or lovage, summer savoury, marjoram and thyme, and black pepper. Add water to just cover, plus sliced carrots and turnip. Simmer until meat begins to seem tender, add sliced parsnips, chunked potatos (not too many) and peas (fresh or frozen). Be careful not too add any more water than absolutely necessary, keeping in mind the vegetables will release quite a lot of liquid as they cook. Add salt to taste at end of cooking. Thicken gravy, if desired, with a little flour. This stew is, of course, better next day, and also lends itself well to the addition of dumplings.