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You'll need:

400 g (14 oz) lamb, best end of neck
7.5 dl (1 1/3 pt 3 1/4 cup) water
1 onion2 potatoes
200 g (7 oz) Swedes/rutabaga
200 g (7 oz) carrots
1 tbsp rice
1 tbsp herbs
1 tbsp salt

Put meat in cold water, add salt and bring to the boil. Remove froth and reduce temperature. Boil at low heat for 45-50 minutes. In the meantime, peel vegetables and cut into fairly large pieces. After 20 minutes of boiling add vegetables, rice and herbs. Serve meat in the soup or separately.