Lamb Stew
2 lbs lamb
1 1/4 lbs potatoes
2 carrots
3 oz flour
4 onions
2 1/2 cups stock
2 tbsp chopped parsley
Salt and pepper
Trim the lamb of any fat or skin. Cut into pieces and coat with flour. Place in a large casserole with the stock, cover and simmer 40 minutes. Slice the onions, peel and cut the potatoes and carrots and add to pot. Sprinkle with seasoning. Simmer another 1 1/2 hours until the meat and potatoes are cooked through.