Ingredients

675g lamb scrag (Windsor cut) pieces or lean lamb shoulder or neck fillet cut into 2.5cm cubes
2 tablespoons sunflower oil
2 medium onions, peeled and chopped
100g red lentils, rinsed
600ml good, hot lamb stock
1 large sprig rosemary, roughly chopped
4 sprigs fresh thyme leaves
225g carrots, peeled and sliced
225g swede, peeled and roughly chopped

Method

Season the lamb. Heat the oil in a large frying pan and brown the lamb in batches for 4-5 minutes. Add the onions and cook for 1-2 minutes. Add the lentils, stock, rosemary, half the thyme leaves. Season. Bring to the boil, reduce the heat and transfer to a large heatproof dish. Cover and cook for 2 hours or until the meat is tender.
1 hour before the end of the cooking time add the carrots and swede.
If using lamb scrag (or Windsor cut) transfer the meat to a plate, remove any bones (if present) and return the meat to the soup.
Garnish with the remaining fresh thyme leaves and serve with crusty bread.