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Irish Pot-au-Feu infused with lamb broth


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Cut carrots into large chateau shapes, cut turnips into sixths


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Cut onions into wedges
Cut potatoes into quarters


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Leave the cabbage core attached
Cut into thirds.


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Cut 500g of lamb leg
into 3cm cubes


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Salt, white pepper


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Lamb


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Carrots


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Bay leaf


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Water


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White wine


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Once boiling, skim the scum, cover, and simmer on low heat for 20 minutes


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Onions, potatoes, turnips, cabbage


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Bouillon cube


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Celery


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Simmer on low heat for about 20 minutes
until the meat and vegetables are tender


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Season with salt and pepper to taste