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.