Cawl: this is what you want, boy.

Cawl -- it's just Welsh for soup.*

I have long been sustained on this by the Welsh mother and aunties. It's a wonderful soup of lamb and vegetables. I saw in Nigella Lawson's How to Eat, that it was traditional to eat the broth first and then the vegetables. Rather like the French pot au feu, I suppose. I have grown up with just big bowlfuls of this, broth, meat and vegetables all in. And often, I like to add pearl barley, too. There isn't any prescriptive recipe.

So, if you had about 750 g scrag end of lamb, you'd be fine for the usual 4-6. You could also use lamb chops --such as best end of neck chops. A butcher could advise you (she says optimistically: hope you have one)
4-5 large potatoes, peeled and chunked (big chunks, though)
1 large onion, sliced (actually, I don't always add the onion, because you've got leeks, too)
1 medium swede, chunked. OR you could use turnips, say three ot four little ones?
4 large carrots, in fat chunks.
3 leeks, chopped into generous logs -- dark green bits, too.
Two handfuls of pearl barley.
Salt and pepper to hand and some fresh parsley

You just put the lamb in a jolly big pan, cover it with water and then you've got two options.
1. If you want to cook the lamb ahead (for about an hour and a half) you can, then skim, cool and take off the fat. The next day or maybe the day after that, add all the other ingredients, bring back to the boil and simmer until all is tender. Check for seasoning, sprinkle with parsley and serve with lots of bread and butter.
2. Put the whole lot in together, bring to the boil and cook carefully for about an hour and a half, all in. If you do this, though, your vegetables will be very well cooked, but still delicious. Keep the vegetables in large chunks, though. Because I'm lazy, this is what I tend to do. Lots of bread again.

This cawl smells wonderful. Although it seems like a winter dish, I admit to cooking it year round -- especially when the household is in need of some succour. When in time of trauma once and entirely at sea, I was taken off to a pub by a Welsh auntie and administered to with cawl, bread and a cup of tea. Carmarthenshire special, it was. Yes: it did help.

*or stew or, according to my Collins Welsh dictionary, "broth, soup; hotchpotch".