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Makes 4 to 6 servings.
Ingredients
1/2 leg lamb, fillet end
2 Tbsp. chopped parsley
8 oz. onions, peeled and sliced
Salt and pepper
4 oz. mushrooms, sliced
1/4 pt. hot stock from lamb
8 oz. carrots, peeled and if large, sliced
2 Tbsp. red wine or vinegar
Little chopped mint
Method
Remove bone from meat and put it into a pan with 1/2-pint water and boil make stock.
Cut meat into 4 to 5 thick slices and put into a casserole with onion, mushrooms, carrots, and parsley, sprinkling each layer with a little salt and pepper.
Add hot stock and wine. Cover and cook in a slow oven (350 F. - Gas Mark 3) for 2 hours.
Sprinkle with mint before serving.
Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986