Prepare your ingredients by slicing the green cabbage into large, thick wedges, keeping the core intact so the leaves stay together. Cut the lamb into chunks if not already pre-cut by your butcher.

In a large, heavy-bottomed pot or Dutch oven, arrange a layer of the fattiest lamb pieces at the very bottom. This helps render the fat and prevents the stew from sticking during the long cooking process.

Add a layer of thick cabbage wedges directly over the meat. Sprinkle one tablespoon of the whole black peppercorns, a teaspoon of salt, and a tablespoon of flour over the cabbage layer.

Repeat the layering process, alternating between the remaining lamb and cabbage, sprinkling salt, peppercorns, and flour between each layer until all ingredients are used. Finish with a layer of cabbage on top.

Pour the water into the pot and place it over medium-high heat until the water begins to boil. You will hear it bubbling at the bottom of the pot.

Once boiling, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer gently for about 2 hours. Do not stir the stew, as you want to maintain the distinct layers.

Check the stew after 2 hours; the lamb should be incredibly tender and pulling away from the bone, and the cabbage should be soft and translucent. If needed, simmer for an additional 15 to 30 minutes.

Taste the broth and adjust the salt if necessary. Serve the Fårikål piping hot in shallow bowls alongside freshly boiled baby potatoes, and garnish with chopped fresh parsley for a pop of color.