• 900 g scrag end or middle neck of lamb (trimmed of most of the fat and cut into rings about 1.5cm/.75in thick)
  • 450 g onions (peeled and sliced)
  • 1125 g potatoes (peeled and sliced)
  • 2 carrots (scraped and sliced)
  • ½ level teaspoon salt
  • freshly ground black pepper
  • 1 tblsp chopped, fresh thyme
  • 1 tblsp chopped, fresh parsley
  • 425 ml chicken stock, or water
  • butter (for greasing)


  • Layer half the meat, onions, carrots and potatoes in the bottom of a flameproof casserole, seasoning each layer well with the salt, pepper, thyme and parsley.
  • Repeat the layers, finishing with the potatoes.
  • Pour over enough stock or water to cover the top layer.
  • Bring to the boil, remove from the heat and cover with a piece of buttered greaseproof paper, or baking parchment.
  • Put some foil over this and then a tightly fitting lid.
  • Put in the oven and simmer gently for 1.5 – 2 hours.
  • You can brown the cooked dish under the grill, if you like.
  • A simple dish of red cabbage goes well with this or you could try my slightly more elaborate Red and Green Cabbage with Thyme and Pineapple Juice