• 1.2kg Haloodies lamb shoulder diced into cubes
  • 2 litres lamb stock
  • 225g potatoes, peeled and chopped
  • 225g onions, chopped
  • 225g leeks, trimmed and sliced
  • 225g carrots, chopped
  • 225g swede, chopped
  • Salt and pepper to season


  1. Cut the Haloodies lamb shoulder in to cubes and pop into a large pan.
  2. Cover the lamb with the stock and bring to the boil. Once boil is reached, reduce the heat and simmer for 1 hour.
  3. Then, add all your chopped veggies and cook for a further hour.
  4. Crank up the heat and bring back to the boil for around 15 mins before seasoning to your chosen preference and dishing it up with some crusty bread and cheese.