This famous lamb stew topped with sliced potatoes should be on the menu at every British pub
Prep:20 mins
Serves 4
100g dripping or butter900g stewing lamb, cut into large chunks3 lamb kidneys, sliced, fat removed2 medium onions, chopped4 carrots, peeled and sliced25g plain flour2 tsp Worcestershire sauce500ml lamb or chicken stock2 bay leaves900g potato, peeled and sliced
STEP 1Heat oven to 160C/fan 140C/gas 3.STEP 2Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.STEP 3Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.STEP 4Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.STEP 5Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.STEP 6Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.STEP 7Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.STEP 8Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.
