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Irish Stew
Serves 4-6
600 – 700g lamb neck fillet (can be pre-ordered in the shop)
1 litre lamb stock
1 tsp chopped thyme leaves (fresh or dried)
500g small onions (size of shallots but NOT shallots)
700g small baking or large new potatoes (same size as onions), peeled
sea salt and freshly ground black pepper
Cut the lamb into 4 cm chunks and put into a heavy based pan with the stock & thyme. Season with the salt and pepper and bring to the boil. Lower the heat and simmer for 30 minutes.
Add the onions to the pan and simmer for another 20 minutes. Meanwhile pre-heat the oven to 180c/gas mark 4.
Transfer the contents of the pan to an oven proof dish, stir in the potatoes and cover with a lid. Cook in the oven for an hour, or a little longer, until the lamb is soft and tender.