Trim any excessive fat from the Bone-in Lamb (shoulder or breast) and cut into large, hearty chunks suitable for stewing.
Season the lamb pieces with a little Fine Salt and dust them lightly in Wheat Flour to help develop color and body in the cooking liquid.
Heat a heavy, lidded pot over medium-high heat and brown the lamb pieces in batches until nicely coloured on all sides; transfer the browned pieces to a plate.
Core and cut the White Cabbage into large wedges or thick slices — aim for pieces that will hold their shape during the long simmer.
Layer the pot with some cabbage, then a layer of browned lamb, scattering a few Whole Black Peppercorns and a pinch of salt between the layers; repeat until all the lamb and cabbage are used.
Pour in enough Water to come about three-quarters of the way up the stack (you don’t need to cover completely), bring to a gentle simmer, then reduce the heat to low.
Cover the pot and simmer gently for 1½–2 hours, or until the meat is very tender and starts to fall from the bone and the cabbage is soft. Check once or twice and skim any foam from the surface; add a splash more water if the pot looks too dry.
If you prefer a slightly thicker sauce, stir a small amount of additional Wheat Flour mixed with cold water into the simmering liquid and cook a few minutes more to thicken. Taste and adjust seasoning with Fine Salt before serving.
