8 middle neck chops
225 g (1/2 lb) onions, skinned and sliced
2 lambs kidneys, skinned and diced, optional
1 lb (450 g) potatoes, peeled and sliced
salt and pepper
1 1/4 cup (1/2 pint) 300 ml stock
25 g (1 oz) lard or dripping (fat from roasted meat)
225 g (1/2 lb) onions, skinned and sliced
2 lambs kidneys, skinned and diced, optional
1 lb (450 g) potatoes, peeled and sliced
salt and pepper
1 1/4 cup (1/2 pint) 300 ml stock
25 g (1 oz) lard or dripping (fat from roasted meat)
accompaniments
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method
1. Remove any excess fat from the chops and put them in a casserole. Add the onions, the kidneys (if used) and lastly the potato,season well.
2. Pour on the stock and brush the top of the potato with the melted lard or dripping. Cover and cook in the oven at 170°C (325°F) mark 3 for 2 hours, or until the meat and potatoes are tender.
3. Remove the lid and brown the top layer of potatoes in the oven at 220°C (425°F) mark 7 for 20 minutes.
2. Pour on the stock and brush the top of the potato with the melted lard or dripping. Cover and cook in the oven at 170°C (325°F) mark 3 for 2 hours, or until the meat and potatoes are tender.
3. Remove the lid and brown the top layer of potatoes in the oven at 220°C (425°F) mark 7 for 20 minutes.
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