Lamb with Root Vegetables, Spring Greens and Rosemary

My local supermarket does an offer for three meat items for £10. One of my choices was 300g diced lamb. The rest of the vegetables were all fresh and on offer at £1 per bag which contained 1kg of produce. I made 15 meals out of this recipe so it worked out at about 40p per meal.

• 300g diced Lamb
• 3 sweet potatoes (medium sized)
• 3 maris piper potatoes (medium sized)
• 2 parsnips
• 3 carrots (medium sized)
• 1/2 a swede
• 1 medium diced onion
• 1 reduced salt chicken stock cube
• Rosemary - 1 sprig (finely chopped) or 1 teaspoon of dried or pre-prepared
• Knob of butter
• 1.5 ltr of water

Cooking & Prep time - 3 hours

Firstly get a large Casserole Dish and pour in 1.5 litres of boiling excess fatty bits are removed and that any large pieces are cut in half. Then add the meat to the simmering stock. I do not brown the meat first as I do not want to add any additional saturated fat to the dish. Lamb is already a fatty meat to begin with. Whilst the lamb simmers away peal and dice your vegetable. You can make the sizes as big as you like as it will be cooking for about 2 and a half hours so everything will be fully cooked. Add the vegetables and the Rosemary. Now all you have to do is add a knob of butter and leave to simmer on a low heat. It is preferable to have a lid on for the duration of the cooking.