Cut the asparagus, scallions and lettuce into 1 inch pieces. Quarter the radishes.
Lamb
Preheat the oven to 325.
Season the lamb with the salt and allow to rest for an hour. Put the lamb shoulder in a dutch oven, cover with cold water, add a bay leaf. Top with a lid and cook for 2.5 hours or until fork tender. Cool for an hour and refrigerate until the fat has risen to the surface of the pot and the lamb is stiff.
Remove the fat from the pot and discard. Transfer the lamb to a cutting board and pat dry. Carefully remove the fat cap and then the bone with a paring knife. Cut the lamb into 1 inch pieces and reserve separately from the liquid.
Stew
In a large sauté or cast iron pan, heat the oil, then add the spring onions and radishes and sweat until tender.
Add the radishes, spring onions, nettles and stock. Cook covered, stirring occasionally about 10 to 20 minutes or until the vegetables are tender and taste good to you. Add the peas, lamb, and lettuce and heat through.
Finally, add mint to the pot and stir. Taste for salt and pepper and adjust if needed. Spoon the stock over each portion and finishing with a sprinkle of chives and a drizzle of olive oil.
The stew should be very thick, with only a about ¼ cup of lamb jus per bowl.