A one-pot wonder using a boneless lamb neck seasoned with herbs and vegetables cooked in chicken stock for immense flavour.
Melt the dripping over a high heat in a heavy-bottomed frying pan until the fat smokes. Seal the meat and continue frying until nicely browned. Remove the pieces from the pan to a deep casserole dish.
Turn down the heat to medium, fry the onions in the pan juices, adding a little more dripping if necessary. When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices. As the flour paste starts to colour, start adding stock a few tablespoons at a time, stirring vigorously to avoid lumps. Gradually add the rest of the liquid, bring to a simmer, stirring constantly, adding the Worcestershire sauce and seasoning to taste.
Pour the onions and liquid over the meat and mix well, tucking in the bay leaf. Arrange the potatoes over the meat in overlapping layers, seasoning each layer. Dot the top layer of potatoes with the remainder of the butter, cover the dish and place on the top shelf of the oven, preheated to 170 degrees Celsius, for 2 hours. Uncover and cook for a further 30 minutes. If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry. Serve with red cabbage and chips!
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