3 lb best end neck of lamb, chinned, with the rib bones trimmed
5 lambs’ kidneys
1 ½ lb potatoes, thinly sliced
Salt and freshly ground black pepper
1 large onion, thinly sliced
350 ml chicken stock,
25 g butter
Pre heat the oven to 180C (350F) gas 4.
Using a very sharp knife cut the lamb into chops carefully cut away as much fat as possible, remove all the meat of the bone.
Cut the lamb’s kidney into half removing the membrane. Using a pair of scissors cut away the centre core
In a casserole dish, using a 1/3 of the potatoes slices spread overlapping each other over the bottom, sprinkle with salt and pepper generously.
Know place ½ the chops and kidneys on top of the potatoes; once again sprinkle with salt and pepper.
Repeat again with a 1/3 of the potatoes, then the remaining chops and kidneys.
Layer the remaining potatoes over the chops and kidney making sure they are over lapping, sprinkle with salt and pepper.
Slowly pour the chicken stock in.
Butter a piece of greaseproof paper that fit snugly on top of the potatoes, place casserole lid on top and place in oven for 1 ½ hours.
Remove from oven, take away the greaseproof paper.
With the reaming butter, drop small pieces all over the potatoes.
Return to the oven uncovered until the potatoes are a golden brown.