Welsh lamb with mint sauce

Method

Place the lamb chunks in a large heavy-bottomed pot and cover with the boiling water, adding salt and pepper. Bring to the boil, then skim off any scum that rises to the surface. Reduce heat, add the onions and carrots, and simmer gently for 45 minutes until the lamb is becoming tender. Add the potatoes and continue simmering for another 20-25 minutes until all vegetables are cooked through and tender. Meanwhile, make the mint sauce by finely chopping the fresh mint and mixing it with the malt vinegar and caster sugar, allowing it to infuse for 10 minutes. Serve the lamb and vegetables in shallow bowls with the cooking broth, and pass the mint sauce separately for each diner to add to taste.