Irish Stew - Serves 4

4 tbsp Plain Flour
450g Potatoes, peeled and cut into wedges
850ml Hot beef stock
1.3kg Middle neck of lamb, trimmed of visible fat
3 Carrots
3 Large onions, chopped
½ tsp Dried thyme
2 tbsp Chopped fresh parsley, to garnish
Salt and pepper
　
1 - Preheat the oven to 160C/325F/GM3. Spread the flour on a plate and season with salt and pepper. Roll the pieces of lamb in the flour to coat, shaking off any excess, and arrange in the base of a casserole.

2 - Layer the onions, carrots and potatoes on top of the lamb.

3 - Sprinkle in the thyme and pour in the stock, then cover and cook in the preheated oven for 2 ½ hours. Garnish with the chopped fresh parsley and serve straight from the casserole.