Cut lamb into 4 cm cubes, scrub unpeeled potatoes and cut them with carrots into large pieces, and slice onion.

Ingredients

• 750 gLamb, shoulder, whole (arm and blade), separable lean and fat, trimmed to 1/4" fat, choice, raw
• 700 gPotatoes, flesh and skin, raw
• 350 gCarrots, raw
• 180 gOnions, raw
• 650 gBeverages, water, tap, drinking
• 3 gSpices, thyme, dried
• 20 gButter, without salt
• 6 gSalt, table
• 1 gSpices, pepper, black

Method

1. Cut lamb into 4 cm cubes, scrub unpeeled potatoes and cut them with carrots into large pieces, and slice onion.
2. Heat butter in a heavy pot to 185 °C and brown lamb in batches for 8 minutes. Add onion and fry 3 minutes.
3. Add potatoes, carrots, water, thyme, salt and pepper. Cover and braise gently for 82 minutes until lamb is tender and potatoes hold their shape.