10 King Edward potatoes, peeled and cut into 2 or 3 pieces (depending on size)
1 large carrot, cut into 4
2 sticks celery, roughly chopped
2 garlic cloves, smashed
1 large bunch fresh mint, leaves picked, finely chopped
1 onion, cut into 4
500g/1lb 2oz parsnips, peeled and cut into quarters lengthways
2 sprigs fresh rosemary
1 savoy cabbage, thick veins removed, shredded
2 sprigs fresh thyme
50²µ/1ΒΎ΄Η³ϊ beef dripping, lard or vegetable oil
lamb gravy
salt and freshly ground black pepper
25g/1oz caster sugar
cooked chestnuts, grated
4 tbsp clear honey
2 tbsp olive oil
5 tbsp malt vinegar
4 tbsp sherry
50²µ/1ΒΎ΄Η³ϊ unsalted butter
1.5kg/3lb 5oz boneless lamb shoulder
400ml/14fl oz lamb stock