- 6 pieces of neck of lamb
- 1 medium onion (peeled and sliced)
- 2 or 3 carrots (depending on size)
- 1 parsnip
- Either a turnip or a small swede
- 2 or 3 leeks (depending on size)
- 1 pint vegetable or lamb stock
- 2 or 3 plum tomatoes – skinned and chopped
- 2 or 3 bay leaves
- 1 or 2 cloves of garlic (crushed)
- Dried mixed herbs to taste
- Salt and pepper
- Pre-heat the oven to Gas Mark 3 (325 degrees F/170 degrees C).
- Put the lamb pieces and the onion into a casserole (you can sauté them first if you want).
- Pour over the stock, add the tomatoes, bay leaves, garlic, dried herbs and salt and pepper to taste.
- Cover and put in the oven for about ¾ of an hour.
- Meanwhile prepare the other vegetables. Scrub and dice the carrots into cubes. Peel (if necessary) the turnip or swede and the parsnip and cut into cubes. Wash and chop the leeks.
- Add the veg to the casserole and continue to cook for another hour (giving it a stir after about 30 minutes).
- Remove the neck of lamb out of the casserole and take the meat off the bone and then return it (minus the bone!) to the pot. Take out the bay leaves at this point.
- Return to the oven for about another 15 minutes and then check that it is “thick” enough and, if not, stir in a little cornflour mixed with water.
Serve with either potatoes or crispy bread.