Season the lamb with salt and pepper and set aside
Heat a large dutch oven (6 to 7-QT) on medium heat and add the bacon. Cook for 3-4 minutes or until the bacon is crispy. Use a slotted spoon to remove the bacon to a paper towel.
Increase the heat to medium-high and add the lamb pieces (working in batches), browning all sides in the bacon fat. Remove the lamb to a plate.
Add the onion to the dutch oven and cook for 2-3 minutes or until golden. Add the lamb back to the dutch oven along with the broth and dried thyme. Bring the broth to a boil, then reduce the heat to low and simmer for 1.5 hours.
After one hour add the potatoes, carrots and turnip. Cook for an additional 20 minutes or until the vegetables are fork tender.
