As Easter creeps nearer, there are more lamb cuts available so why not treat yourself with this easy and simple meal.
1 tsp fresh thyme
900g diced lamb shoulder
150g diced onions
200g sliced carrots
500ml lamb stock
Preheat the oven to 180 degrees
Chop the potatoes into thick slices, butter a casserole dish or similar and line it with half the potatoes. Sprinkle the inside with thyme and add salt and pepper to your taste.
Layer over the lamb, onion and carrots on top of the potato base and then place the remaining potatoes over the top making sure to overlap them. Pour enough stock to cover up the top layer of potatoes and then brush the top with melted butter.
Cover the dish and bake in the oven for 2 hours.
Remove the cover and cook for a further 40 minutes until the potatoes are crisp and the meat tender.