Using a sharp thin boning knife, remove as much meat from the lamb bones as possible. Chop finely and set aside. Put the bones into a large pot. Roughly chop the carrots, large onion, celery and leek then place in the pot with the garlic and herbs. Cover with at least 4 litres/7 pints cold water. Bring to the boil, season lightly, then simmer gently, uncovered for up to two hours.Skim with a large tablespoon if necessary. Let the liquid simmer down until reduced by nearly two thirds. You need about 1.2 litres/2 pints of lovely sweet stock.Strain and discard the bones etc. Ideally, cool and chill the stock then you can scrape off any fat that has settled on top. Place the lamb meat into a large saucepan and cover with cold water. Bring slowly to the boil, skim off any scum, then immediately drain into a colander and rinse in cold running water. This scalding removes fat. Return the meat to the pan and cover with the stock and bring to the boil. Turn down the heat and simmer partially covered, for about 30 minutes, or until tender.Meanwhile, peel the carrots and cut into small chunks or shape into neat ‘barrels’. Peel the baby onions, it helps to blanch them in boiling water for a minute for easy peeling. Add the small carrots and baby onions to the soup and cook for another five minutes. Then add the diced potato and cook for another 10-15 minutes, until it starts to dissolve into the soup and thicken it. Finally check the seasoning, adding lots of aromatic black pepper and a little sea salt.Garnish with sliced spring onion and parsley.

Tip: You can make this recipe a day ahead. Keep it chilled in the form covered with cling film until about half an hour before you want to serve it, then turn it out onto a big, flat plate Cover the loose base of a round cake tin (20 cm in diametre) with cling film and fasten it back into the tin. Cut the smoked salmon slices into 15 cm long pieces and lay them out neatly. Go around the edges first, then cover the middle. Make them look as pretty you can, because this will be your top layer later. Break up the cream cheese until it is one smooth mass, and mix in the pepper and salt. Little by little, add about two-thirds of the cream and stir until the consistency is smooth and slightly whipped. Now mix in the lemon juice. If it is still too firm – remember, you must be able to spread it easily on the salmon sliced as not to dislodge them – add as much of the remaining cream as you need to. Add more pepper and salt if necessary. Use it right away, or it will get firmer again. Spread about a quarter of the cream cheese mix from the centre of the tin to the edges with a spatula while slowly turning the tin to get an even thickness of about 3 mm (0.11 inch). Layer more salmon flatly onto the cheese and continue to alternate the cheese and salmon until you will have used them up. Make sure you are finishing with a layer of salmon. Gently press down the top with your hand, cover the tin in cling film and chill for at least four hours, but if you can, overnight. About half an hour before serving, run a knife dipped in warm water around the inside side of the tin. Bring a big serving plate upside down on the top of the tin, grab both the plate and the tin together, and invert them. Lift the tin, and cut the salmon cheesecake into wedges (wipe the blade after each cut) while it is still cold and firm. Let it sit for another 20 minutes so that it gains more taste. Serve it with the dressing in a jug. The DressingIn a small saucepan, simmer the shallots, sugar and the juice of one lemon until hardly any juice is left, and the onions have browned nicely (this takes about 5 minutes). Put into a bowl and leave to cool. Mix together the cream, mustard, lime juice and vinegar, then add the shallots. Slowly trickle the olive oil into the mix and whisk. Add the chopped dill and pepper to taste. Chill for at least 2 hours or overnight.