Summary

Ingredients

• 1 glass lamb stock
• 2 leeks
• 2 carrot (s)
• some celery
• 1 bunch parsley, smooth
• 3 bay leaves
• 3 clove (s) garlic
• 1 sprig rosemary, fresher
• 1 tablespoon pepper, black, whole
• salt
• 2 lamb legs (about kg)
• some meat extract
• salt

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Instructions

1. Bring 1 1/2 liters of water and the lamb stock (possibly also some meat extract) with salt, the cleaned and roughly chopped vegetables, the parsley (with stems) and the spices to the boil. Put the lamb in the boiling stock and cover and cook gently for two hours over a mild heat. Leave the lamb in the stock until serving.
2. Side dishes: fresh seasonal vegetables and parsley potatoes.
3. You can freeze the lamb stock and use it later in a stew or soup.