Ingredients
Scale
- 1 tbsp butter
- 1 tbsp avocado oil
- 500g lamb neck or shoulder, cut into chunks
- 2 brown onions, thinly sliced
- 1 heaped tbsp plain flour
- 480ml hot chicken or vegetable stock
- 2 bay leaves
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 3 medium carrots, peeled and sliced
- 680g floury potatoes, sliced 2-3mm thick
- 1 tbsp melted butter
- 0.25 tsp dried thyme
Instructions
- Preheat your oven to 170C/325F (fan).
- Melt butter and oil in a casserole dish over medium heat and brown the lamb pieces.
- Remove the lamb, add onions to the pan, and cook for 4 minutes until soft.
- Return lamb to the pan, stir in flour, and cook for one minute.
- Pour in hot stock, then add bay leaves, salt, pepper, and Worcestershire sauce, bringing to a gentle bubble.
- Cover and cook in the oven for 30 minutes.
- Stir in carrots, arrange potato slices in overlapping layers on top.
- Brush potatoes with melted butter, sprinkle with thyme, then cover and bake for 60 minutes.
- Increase oven to 200C/400F, remove lid, and bake for 30 minutes until the potatoes are crisp and golden.
- Rest for 5 minutes before serving.
Notes
- Choose Maris Piper or King Edward potatoes for the best crisp results.
- Prep Time: 20
- Cook Time: 120
- Category: Baked Lamb
- Method: Braising and Baking
- Cuisine: British