Ingredients:

• 2 lb (900 g) potatoes
• 2 lb scrag or neck of lamb
• 2 large onions
• Salt and pepper
• 1/2 pint lamb stock or water
• Chopped parsley

Method:

1. Pre- heat the oven to Gas Mark 2.
2. Wipe and tim the meat of surplus fat and cut into largish chunks. Season with salt and pepper.
3. Peel and slice the vegetables and put alternate layers of meat and vegetables into a casserole.
4. Pour in the stock or water and cover.
5. Cook in the oven for 2 1/2 to 3 hours.
6. Sprinke with chopped parsley before serving.

Makes 4 good portions.