400 ml lamb stock - ideally home-made, if not use stock cube
30 g dripping or butter
4 large lamb loin chops
700 g potatoes, peeled and sliced
2 large onions, sliced
4 medium carrots, sliced
salt and ground black pepper to season

Preheat oven to 400ºC, gas mark 6. Prepare the vegetables. Heat 20 g dripping in a frying pan and seal the surface of the chops. Arrange half the potatoes in a large casserole dish and top with half the onions and half the carrots. Add seasoning. Put the chops on top of the layer of vegetables. Then make more layers, onion, carrots and finishing with potatoes. Add seasoning. Pour on the stock and then dot the remainder of the fat over the top. Put the lid on the casserole dish and cook in the oven for 30 minutes. Reduce oven to 150ºC, gas mark 2 and continue to cook for another hour. Increase the oven to 200ºC, gas mark 6, remove the casserole lid and cook for a further 30 minutes until the potatoes have browned.

This is a whole meal in one. A glass of beer goes well with it. Note. This traditional recipe from the north of England should be made with dripping - fat collected when meat is roasted but butter is an alternative.