Preparation Time: 15 minutes
Cooking Time: 90 minutes
|A warming dish for cooler nights|
|900g Neck of Lamb, diced
1.4kg potatoes, peeled and thickly sliced
225g onions, sliced
225g leek, sliced
850ml chicken stock
Salt & pepper
|Layer the neck of lamb and vegetables alternately, season each layer.Cover with chicken stock and the bayleaf.
Cook in a moderate oven for 1½ hours.
Sprinkle on some chives and parsley before serving.