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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

1. Remove bone from meat and put it into a pan with 1/2-pint water and boil make stock.

2. 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.

3. Add hot stock and wine. Cover and cook in a slow oven (350 F. - Gas Mark 3) for 2 hours.

4. Sprinkle with mint before serving.

Courtesy of member Rena Platt, House of Lancaster Cookery Book, 1986