METHOD
Wipe and bone the neck of lamb. Put the bones in a saucepan and cover with cold water. Bring to the boil and after a few minutes remove the scum; cover with
a lid and let the bones simmer while the vegetables and meat are being prepared. Trim away any fat and gristle and cut the meat into small, even pieces. Roll
them in seasoned flour and fry in hot oil until browned and sealed on all sides.
Peel the potatoes and cut them into 1⁄4 in. thick slices. Put aside half the slices for the top and place the remainder
in the base of a deep buttered casserole dish. Peel and coarsely chop the onion. Scrape or peel the carrots and slice them thinly. Scrub the celery and chop
it finely. Remove the outer coarse leaves and the root of the leek, wash it well and cut it across into thin slices. Mix all the vegetables together in a deep bowl, season with salt and pepper and
sprinkle the herbs over them. Arrange layers of seasoned vegetables and meat in the casserole, beginning and ending with a layer of vegetables. Top with the
remaining potato slices, arranging them neatly in overlapping circles. Strain the liquid from the bones and pour about 3⁄4 pint of
it into the casserole until it just reaches the upper potato layer. Cover with buttered greaseproof paper and a tight-fitting lid. Place in the centre of an
oven pre-heated to 350°F/Gas Mark 4 and ccook for 2 - 21⁄2 hours.
About 30 minutes before serving, remove the lid and paper from the casserole. Brush with oil and sprinkle with coarse salt. Raise the oven heat to
400°F/Gas Mark 6 and return the un-covered casserole to the oven, placing it above the centre so that the potatoes will crisp and brown slightly.
Sprinkle with finely chopped parsley immediately before serving.
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