Tjúgusúpa (lamb shoulder soup)

Instructions

1. Soak the tjúgu in cold water for 2 hours to soften and desalt it, then rinse it.
2. Place the meat in a large pot, cover with cold water and bring to the boil.
3. Skim the surface, lower the heat and simmer for 45 minutes.
4. Add the onion, leek, carrots, bay leaf and peppercorns.
5. Continue cooking for 30 minutes, then add the diced potatoes.
6. Simmer for a further 15 minutes, until the vegetables are tender.
7. Remove the meat, shred it and return it to the soup, then adjust the seasoning with salt and thyme.
8. Serve hot, with rye bread and fresh parsley if you have some.