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Place the lamb bone and any meat from it (or 500 g raw lamb neck chops), in a large pan, add 1.8 l cold water and bring to a boil.
Turn down the heat to low, then cover and leave to simmer gently for at least an hour and a half.
Alternatively, cook the lamb bone in a slow cooker and double the cooking time.
Lift out the bone, pull off any meat and return it to the broth, then add the chopped onion, the diced potatoes and root vegetables and the thyme (or bay leaf), if using.
Add the chopped parsley stalks (save the leaves for later), return to a boil, then simmer for about 15 minutes, until the vegetables are almost tender.
Add the sliced leeks, cook for another 10 minutes, then season generously to taste.
Add the peas, if using, bring back to a boil and cook for a final three minutes.
Stir in the reserved chopped parsley leaves and serve.