15 minutes
1 hour 45 minutes
Serves 4
Ingredients
1 tbsp olive oil
500g cubed Scotch Lamb shoulder
1 large onion, thinly sliced
2 large carrots, peeled and thinly sliced
25g parsley, finely chopped
500g potatoes, peeled and thinly sliced
700ml hot lamb stock
Large knob of butter
Broccoli or cabbage to serve
Cooking Method