Page title and description
- 900g neck fillets
- 1 tbsp seasoned plain flour
- 450g floury potatoes, peeled and cut into chunks
- 450g carrots, peeled and cut into 4cm chunks
- 1 onion, thickly sliced
- 1 sprig of thyme
- 450g waxy potatoes, peeled and cut into chunks
- 1 tbsp parsley, finely chopped
- salt and pepper
Prep time: 30 min
Cooking time: 2h 20 min
Step 1Cut the lamb into 4cm chunks toss in the seasoned flour and scatter half into a heavy casserole, followed by half the floury potatoes, carrots and onion and thyme. Repeat the exercise with the rest of the seasoned lamb, potatoes, carrots and onion.
Step 2Pour over about a litre of boiling water or lamb stock and bring to the boil on the stove - skimming away any scum that rises to the surface.
Step 3Now lower to a bare simmer, cover with a lid and cook for 1½ hours by which time the floury potatoes will have collapsed into the sauce. Check seasoning and adjust if necessary.
Step 4Add the waxy potatoes to the stew, making sure they are sitting in the sauce. Cook for a further 20 minutes, then serve in warmed bowls and scatter with chopped parsley.