Lancashire Hot Pot

• 8 pieces lamb neck
• 6 lg. carrots, peeled and diced
• 6 lg. King Edward potatoes, peeled and sliced
• 2 cubes lamb stock
• 2 lg. onions, sliced
• Salt and pepper, to taste

1. Cook lamb in a frying pan, and place in a deep casserole dish.
2. Top with carrots, onions, potatoes, 1-1/2 pints (3 cups) stock, salt and pepper.
3. Cover and cook at 275F/140C for 2-3/4 hours.
4. Once cooked, thicken juices with small gravy granules.
5. Serve with large slices of rustic bread.

lamb neck, carrots, king edward potatoes, lamb stock, onions, salt

Taken from www.foodgeeks.com/recipes/18483 (may not work)