|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.
Serving size: Complete recipe
Calories 1615 Calories from Fat 992
% Daily Value*
Total Fat 110 g169.7%
Saturated Fat 54.5 g272.5%
Trans Fat 0 g
Cholesterol 336 mg112%
Sodium 1159.8 mg48.3%
Total Carbohydrates 70 g23.2%
Dietary Fiber 11.6 g46.3%
Sugars 14.3 g
Protein 86 g172.4%
Vitamin A 418.6% Vitamin C 105.7%
Calcium 21% Iron 44.5%
*Based on a 2000 Calorie diet