Ingredients

• 12-14 pieces neck of lamb
• 1-1½ pint stock, chicken or lamb, enough to cover in pan
• ½ medium onion, in chunks
• 1 carrot, in chunks
• ½ tsp thyme
• ½ tsp rosemary
•   small white turnips
•   carrots, chopped
•   peas, fresh or frozen
• 1 courgette, chopped
• 6 oz flour, for dumplings
• 3 oz shredded suet, for dumplings
• 1 small egg, for dumplings
• 1-2 tbsp cooked spinach, optional, for dumplings

Method

1. Fry neck of lamb (12-14 pieces) briskly to brown in hot oil.
2. Add 1-1½ pint stock (chicken or lamb) to cover in pan.
3. Add ½ medium onion and 1 carrot in chunks, along with thyme and rosemary (½ tsp each).
4. Slow cook for 1½ hours.
5. Then add small white turnips, chopped carrots, fresh or frozen peas, and 1 chopped courgette.
6. Make dumplings: mix 6oz flour, 3oz shredded suet and 1 small egg (can add 1-2 tablespoons cooked spinach). Let stand for 1-2 mins, then form into small balls and drop into the simmering stew.
7. Cook for 20 minutes and serve.

Notes