Ingredients:
- 2 lb (900 g) potatoes
- 2 lb (900 g) scrag or neck lamb
- 2 lamb kidneys
- 1 large onion
- Salt and pepper
- 1/2 pint boiling water or lamb stock
- Melted dripping or margarine
Method:
- Pre-heat the oven to Gas Mark 4.
- Wipe and trim the meat of surplus fat and cut into serving pieces.
- Wash skin and core the kidneys.
- Peel and thickly slice the onion and potatoes.
- Grease a casserole dish and arrange a layer of potatoes in the bottom.
- Put the lamb, kidneys and onions on the top and season to taste.
- Add the boiling water or stock.
- Cover with thick slices of potatoes and brush with melted dripping or margarine.
- Put a lid on the casserole and transfer to the oven.
- Cook for about 2 1/2 hours, removing the lid of the casserole for the last 30 minutes or so to brown the potatoes.
Makes 4 large portions.
Filed under Lamb Recipes, Offal Recipes, Recipe, Slow Cooking by 
Submitted by Lardman
4 slices lambs liver – from a butcher not the supermarket vac packs you’ll just get bits.
4 large onions – more if you like.
Gravy (powder – but granules if you must)
Cornflour
2 large potatoes
1/2 a cabbage – or a few handfuls of sprouts
4 carrots
Cook cabbage and carrots to your liking, drain, but save a mug of the water.
Boil potatoes and mash lightly.
Roughly slice onions , sweat slightly in large frying pan. Add liver – cook each side for a few minutes until coloured. Don’t over cook it otherwise it will have the same texture as a rubber door seal. It doesn’t matter if it still bleeds when you stab it.
Add vegetable water to gravy powder and cornflour (or granules) and add to pan.
Simmer the lot down turning the liver occasionally – 10 minutes max or until liver is to your taste.
Season.
Plate up mash, vegetables and a goodly amount of liver and onions.
Has to be less than £1 a head.
Filed under Offal Recipes, Recipe by