Ingredients

• 2 lb middle neck or shoulder chops British lamb
• 3 tablespoons oil
•   seasoned flour
• 1 lb onions, sliced
• 1/2 lb carrots, sliced
• 1 lb potatoes, sliced
• 1/2 pint stock, from meat cube
• 1/2 oz butter
•   salt and pepper

Method

1. Heat oil in frying pan. Coat lamb in seasoned flour and brown in oil.
2. Place lamb, onions, carrots and potatoes in a large casserole in alternate layers, finishing with an overlapping layer of potatoes.
3. Pour in enough stock to come just below the top layer of potatoes.
4. Dot potatoes with butter. Cover tightly and place in oven at Gas mark 4, 350°F / 180°C for 2 hours.
5. Remove lid 40 minutes before serving to brown the potatoes.

Notes