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Ingredients[edit | edit source]
- 2 lb (900 g) neck of lamb or mutton
- 2 large potatoes, sliced
- 1 large or 2 small white onions, diced
- Choice of mixed herbs
- 500 ml boiling water
Procedure[edit | edit source]
- Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.
- 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 on top of this, sprinkling with the 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 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.
Notes, tips, and variations[edit | edit source]
- 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 or instant gravy granules to the boiling water.