3 medium carrots, diced
2 turnips, diced
2 celery stalks,chopped
1 small cabbage, cut into pieces
2 pounds lamb shoulder, cut into 3" pieces
Salt and pepper to taste
4 cloves garlic, minced
4 small potatoes, diced
2 teaspoons marjoram
Put lamb into large stock pot and cover with water. Season with salt and pepper, cover and simmer 20 minutes. Add the vegetables, garlic and potatoes and simmer another 25 to 30 minutes covered or until vegetables are tender and meat is done. Season with majoram and additional salt and pepper as needed and serve.
Makes 4 servings.