Brown the necessary lamb pieces (shoulder, neck and breast) in a pan with a lot of butter and chopped onion. ( Be sure that the meat does not come from a very young lamb). Add some potatoes cut into small pieces and some carrots cut into slices. Cover with water and let it cook. Half an hour before serving add some small whole potatoes. Just before serving, when the food is still very warm, dress with chopped parsley leaves and pour some  Aceto Balsamico Tradizionale di Modena “Umberto”