- 10 leaves of savoy cabbage
- 500 grams - lamb meet (left over from cooking bullion - lamb knuckle)
- string to tie pouches
- Blanch savoy cabbage leaves.
- Chop cooked lamb meat, sprinkle with salt, pepper and thyme.
- Arrange stuffing on cabbage leaves.
- Tie each poach with string.
- Serve with aromatic bullion and baked potatoes.