25 g (1 oz) dripping
700 g (1 1/2 lb) middle neck of lamb
175 g (6 oz) onions, skinned and sliced
225 g (8 oz) carrots, peeled and sliced
225 g (8 oz) turnips, peeled and sliced
30 ml (2 tbsp) plain flour
600 ml (1 pint) water or stock
30 ml (2 tbsp) worcestershire sauce
salt and freshly ground pepper
700 g (1 1/2 lb) middle neck of lamb
175 g (6 oz) onions, skinned and sliced
225 g (8 oz) carrots, peeled and sliced
225 g (8 oz) turnips, peeled and sliced
30 ml (2 tbsp) plain flour
600 ml (1 pint) water or stock
30 ml (2 tbsp) worcestershire sauce
salt and freshly ground pepper
method
1. Heat the dripping in a flameproof casserole and fry the meat to brown on all sides. Drain the meat and set aside.
2. Add the vegetables to the casserole and cook gently for 5 minutes. Add the flour and cook, stirring, until pale golden. Add the liquid and bring to the boil, stirring.
3. Return the meat to the pan with the Worcestershire sauce and seasoning. Cover and simmer for 1 1/2 hours, or until the meat is fork tender.
2. Add the vegetables to the casserole and cook gently for 5 minutes. Add the flour and cook, stirring, until pale golden. Add the liquid and bring to the boil, stirring.
3. Return the meat to the pan with the Worcestershire sauce and seasoning. Cover and simmer for 1 1/2 hours, or until the meat is fork tender.
serving amount
serves 4
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