Authentic Welsh Lamb Sawn (Traditional Slow-Cooked Leek & Potato Pot)

Cut Welsh lamb (shoulder or neck) into chunks and brown in a large heavy pot.

Add plenty of sliced leeks and roughly chopped potatoes.

Cover with water or lamb stock, season with salt and plenty of white pepper.

Simmer very gently for 2-3 hours until the meat is tender and the potatoes have started to break down and thicken the broth.

Serve hot in bowls, traditionally eaten with crusty bread and cheese.