Instructions: Season lamb.

Heat butter in a heavy frypan and saute lamb pieces over high heat to lightly brown. Cook in 2 or 3 batches. Transfer meat to a casserole dish.

Peel and slice potatoes 1cm and mix with beef.

Clean and slice onions and leeks.

Reduce heat, add a little more butter and cook onions and leeks gently 3 minutes to soften. Add stock, bring to the boil and pour over the beef.

Cover and cook for 1 1/2 to 2 hours in oven at 180C/350F until lamb is tender and potatoes are cooked through.

Sprinkle with chopped parsley and serve with baby carrots and peas.

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