method
1. Wipe and trim the lamb, removing the skin. Put into a large saucepan with the water and bring slowly to the boil.
2. Meanwhile, peel the rutabagas thickly and cut into quarters. Scrape and thickly slice the carrots. Wash and trim the leeks; slice the white parts and reserve the green.
3. Add the prepared vegetables to the pan with salt and pepper and bring back to the boil. Cover and simmer for 1 hour.
4. Peel the potatoes and cut into quarters. Add to the pan and simmer for 20 minutes.
5. Shred the green part of the leeks and add to the pan with the parsley. Simmer for 5 minutes.
6. Remove the meat from the pan and keep hot. Blend the flour to a smooth paste with 5 tbsp water. Add to the cooking liquor and bring to the boil, stirring constantly. Simmer for 3 minutes. Taste and adjust the seasoning, then pour into a warmed serving dish. Arrange the meat on top and serve.
