|Lamb neck||1 Pound (500 Grams)|
|Potatoes||8 Ounce, sliced (250 Grams)|
|Onion||1 , sliced|
|Carrots||2 , sliced|
|Celery stick||1 , chopped|
|Dried mixed herbs||1⁄2 Teaspoon|
|Stock||1⁄3 Pint (200 Milliliters)|
|Butter||1⁄2 Ounce, melted (15 Grams)|
Divide the lamb into cutlets.
Cover the base of a 1.2 litre (2 pint) casserole dish with half the potatoes.
Arrange the lamb on top and sprinkle liberally with salt and pepper.
Mix together the onion, carrots, celery and herbs, with salt and pepper to taste.
Spread over the lamb.
Pour over the stock.
Arrange the remaining potatoes in overlapping circles on top and brush with the butter.
Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 1/2 hours.
Remove the lid and continue to cook for 20 to 30 minutes until the potatoes are browned.