A delicious warming stew with cubes of boneless lamb neck fillet, lentils, onions, carrots, swede, fresh herbs, lamb stock and sliced cabbage.
Heat the oil in a large frying pan and brown the lamb in batches for 5-6 minutes.
Add the onions and cook for 3-4 minutes. Add the lentils, stock, rosemary and half the thyme leaves. Bring to the boil, reduce the heat then cover and cook for 1 hour, or until the meat is tender, stirring occasionally.
Add the carrots, swede and cabbage. Continue to cook for a further 30 minutes.
Garnish with the remaining fresh thyme leaves and serve with crusty bread.