Remove meat from lamb bones using a sharp knife and chop finely.
Place bones, chopped vegetables, garlic, and herbs in a pot with 4 liters of water.
Simmer for two hours until liquid reduces to 1.2 liters and strain.
Cover lamb meat with cold water, boil, then drain and rinse to remove fat.
Simmer meat in the prepared stock for 30 minutes until tender.
Add small carrots and baby onions to the soup and cook for five minutes.
Add diced potatoes and simmer for 15 minutes to thicken the stew.
Season with salt and pepper and garnish with spring onions and parsley.