In Dutch oven layer half the potatoes, and then all the lamb and onions.
Combine salt, pepper, thyme and summer savory.
Sprinkle half of salt mixture
and 1 tablespoon of the parsley over onions.
Layer remaining potatoes; sprinkle
with remaining salt mixture.
Pour water over all.
Bring to boil; cover, reduce heat
and simmer gently 2 to 2 1/2 hours until lamb is tender. Add water as needed to
maintain level about 1 inch in bottom of pan.
Just before serving, sprinkle with remaining parsley.