Cut lamb into serving size pieces. Cut off excess fat. Heat a large kettle or Dutch oven, add the lamb and brown slowly. Pour off excess fat. Add water, salt, and pepper. Crush the herbs and add to the stew. Simmer slowly until lamb is tender, about 1 hour. Scrub the potatoes, peel them or not, as you prefer. Peel carrots and peel onions. Add vegetables to stew and simmer until almost tender. Add cabbage wedges. Simmer stew about 15 minutes more, or until cabbage is barely done. Blend together flour and cold water. Stir into stew. When stew comes to a boil and thickens slightly, spoon meat and vegetables onto large serving platter or soup tureen. Sprinkle with parsley. Serve along with fresh baked bread or rolls. Makes 4 to 6 serving.
This lamb stew was a way of using ribs and breast of lamb after a butchering, for their own use at the ranch. Potatoes, onions, carrots and cabbage came from their garden. The original didn’t use herbs, but the herbs do much for the flavor.
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