|Best end of neck of lamb||1 1⁄2 Pound (Chops)|
|Salt||1 1⁄2 Teaspoon|
|Onions||2 , sliced|
|Potatoes||1 1⁄2 Pound, thickly sliced|
|Chopped parsley||2 Tablespoon|
Trim chops and coat with flour seasoned with salt and pepper.
Place a layer of sliced onions in base of an ovenproof casserole then cover with half the chops.
Repeat layers, finishing with a layer of onions.
Add cold water to just cover meat and onions.
Place lid on casserole and cook in a moderately slow oven for 1 1/4 hours.
Remove from oven and place potatoes on top of stew.
Cook for a further 45 minutes.
Serve hot sprinkled with chopped parsley.
Serving size: Complete recipe
Calories 2537 Calories from Fat 1318
% Daily Value*
Total Fat 146 g225%
Saturated Fat 70.5 g352.3%
Trans Fat 0 g
Cholesterol 455.9 mg152%
Sodium 3517.7 mg146.6%
Total Carbohydrates 176 g58.6%
Dietary Fiber 21.5 g85.9%
Sugars 17.3 g
Protein 133 g265.8%
Vitamin A 50.9% Vitamin C 323.7%
Calcium 32.2% Iron 96.6%
*Based on a 2000 Calorie diet