This is a very simple recipe, full of natural sweetness, as well as a nourishing and healthy alternative to the more traditional lamb casserole or stew.

1. Cover the lamb in cold water and bring to a boil, drain away the liquid then cover the lamb with the chicken stock.
2. Add the onions, bay leaf and rosemary and gently simmer covered for 1½ hours.
3. Next add the diced vegetables and potatoes. Cover and continue to simmer for 1 hour until the meat and vegetables are tender then add the greens, simmer for a few minutes and serve straight away.
4. Pass the Henderson's around the table with a little cracked pepper to taste.

Serve with freshly baked bread and salted butter.