Ingreadient :

• 2 tbsp vegetable oil
• 2kg diced lamb shoulder
• Sea salt and freshly ground black pepper
• 3 large onions, sliced
• 6 lamb’s kidneys, cleaned and chopped
• 500ml lamb stock
• 3 tbsp of Worcestershire sauce
• A few sprigs of rosemary (optional)
• 1 kg Maris Piper potatoes, sliced

Direction :

1. Dust the lamb with flour, and heat the oil in a large casserole pan over a medium heat. Then, fry the onions and lamb. Season as you cook .
2. Pour the stock into the pan and add the Worcestershire sauce and sprigs of rosemary. Season well and stir in.
3. Cover the pan with a lid, bring to the boil, then turn the heat down and simmer on a low heat for 2 hours until the lamb is tender. Or, pop in the oven for 2 hours at 200c. To check, pull a piece apart with two forks – it should shred easily.
4. Uncover the pan and spread the sliced potatoes all over the top to cover. Brush with butter, then season and cook in the oven for 45 minutes at 180°C.