- 2 lb (900g) neck of lamb or mutton
- 2 large potatoes
- 1 large or 2 small white onion(s)
- choice of mixed herbs
- 500 mL boiling water
Slice the potatoes and dice the onions. Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb over the top of this, sprinkling with your choice of herbs. Repeat these layers until the dish is full. Top with a final layer of the potatoes.
Pour boiling water into the dish until filled - if more water is needed, continue to add until topped. Bake for at least one hour, though traditionally the dish was left baking all day, longer times are required for Mutton.
Notes, tips, and variations
- A handful of mixed vegetables such as parsnips, turnips, leek or carrots can be added to the dish. It is worth experimenting to find out what combination of flavours you prefer.
- The dish has occasionally been known to be cooked with oysters or with small birds such as snipe, when they were available.
- Flavour can be improved by adding a stock cube to the boiling water.
- Many people like to add in small quantities of instant gravy granules to add a little flavour to the dish.