• 1kg lamb neck chops

  • 3 large onions, sliced

  • 1 kg potatoes, sliced

  • 2 tbs. Worcestershire sauce


  • 1.

    Arrange a layer of chops in a flame proof casserole dish. Season with sea salt and pepper. Cover with a layer of onions and then potatoes. Repeat until all used.

  • 2.

    Sprinkle sauce over the top, then pour in enough water to come two-thirds up the dish.

  • 3.

    Place on cook top and bring to the boil, cover, and transfer to a preheated 160C oven for 2 ½ hours.

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