In a deep pot boil lamb and salt gently in 10 cups water.

Skim any scum from top.

Simmer 1 hour, covered.

Add carrots, onions, beans, turnips and half the peas.

Simmer 1-1/2 hours more, covered.

Add cauliflower, lettuce, peas, mint, sugar, pepper and more salt if required.

Simmer for 1/2 hour or until meat and vegetables are tender and soup is thick.

Stir in parsley just before serving.

stew. It is made with lamb, a natural choice in a country where sheep often fair better than cattle and although this may sound unusual to people more accustomed to eating beef or chicken, it is delicious, especially when made with fresh meat and crisp, young vegetables. The vegetables can be substituted if desired; for example, replace the cauliflower with cabbage, and other vegetables may be used instead.