Lamb and Cabbage Stew

THIS IS ONE OF THE BEST-KNOWN TRADITIONAL LAMB STEWS—A HEARTY THREE-INGREDIENT DISH (THE FLOUR AND THE BUTTER ARE JUST EXTRAS TO MAKE IT RICHER, BUT HARDLY NECESSARY).

THE STEW IS SERVED WITH THE BLACK PEPPERCORNS AND BONES. THE PEPPERCORNS ARE RELATIVELY MILD AFTER COOKING, AND EATING AT LEAST A FEW OF THEM CAN BE AN INTERESTING EXPERIENCE.