500-600 g lamb leg with bone
3 medium potatoes
1 leek stalk
About 10 grains of green and black pepper
2-3 stems of fresh thyme
1-2 bay leaves
1 teaspoon of dried parsley, leeks, shallots and celery (of each)
Rapeseed oil (or other)
Thoroughly rinse the meat of any blood residue and bone chips, then split the rind in 1-2 places. Place in a large saucepan and pour enough cold water to cover it. Let simmer at least 90 minutes from the boiling point.
Then add all the vegetables, peeled and cut into large pieces, all the spices (dry and fresh), salt. Pour over a little oil and continue cooking for a further 30 minutes. Let stand for half an hour.
Serve the lamb soup hot, putting a slice of each vegetable and a piece of meat.