Ingredients

• 40g/1 1/2 oz dripping, or 45ml/3 tbsp oil

• 8 medium neck lamb chops (about 900g/2 lb total weight)

• 175g/6 oz lamb's kidneys, cut into large pieces

• 900g/2 lb potatoes, thinly sliced

• 3 carrots, thickly sliced

• 450g/1 lb leeks, sliced

• 3 celery sticks, sliced

• 15ml/1 tbsp chopped fresh thyme

• 30ml/2 tbsp chopped fresh parsley

• small fresh rosemary sprig

• 600ml/1 pint veal stock

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 170C. Heat the dripping or oil in a frying pan and brown the chops and kidneys in batches, then reserve the fat.

2. In a large casserole, make alternate layers of lamb chops, kidneys, three quarters of the potatoes and the carrots, leeks and celery, sprinkling the herbs and seasoning over each layer as you go. Tuck the rosemary sprig down the side.

3. Arrange the remaining potatoes on top. Pour over the stock, brush with the reserved fat, then cover the casserole with a tight-fitting lid and bake for 2 1/2 hours.

4. Increase the oven temperature to 220C. Uncover and cook for a further 30 minutes.