1 pound of lean mutton (lamb) pieces
1 pound of carrots cleaned and peeled
1 pound of potatoes cleaned and peeled
1 pound of onions, chopped
salt and pepper to taste
pinch of dried thyme
In a large soup pot, place the lamb and the thyme. Cover with cold water. Bring to the boil, reduce heat and simmer for about an hour.
Add the vegetables and season with the salt and pepper. Continue cooking until the vegetables are fork tender. Add more salt and pepper if needed.