Not mucking about now - this is proper winter food.
It's very simple and fills like few other dishes. I use lamb neck fillet, which I've espoused the glory of before. It's diced and layered here with onion rings, sliced potatoes (sod peeling), and diced carrot. Each layer is seasoned and dashed with chopped rosemary. Finally lamb stock is poured over and allowed to mingle between the bits. Then I leave it in the oven for about three hours, so everything gets a chance to soften and develop.
It … Continue Reading ››