600 g lamb shoulder 3 potatoes, peeled and cubed 1 liter cubed rutabaga, celeriac, carrots and parsnip 1,5 liter water 2 stock cubes salt, black pepper sage Cut the meat into pieces. Add salt and pepper. Boil 40 minutes. Add potatoes and root vegetables. Add sage. Boil 30 minutes, until vegetables and potatoes are softed.