Season 1kg of cubed lamb neck fillet (or casserole lamb if you can't find neck) with flour and salt & pepper. Brown it in oil in batches. Remove from pan. Fry 700g of sliced onions in same pan with a bit more oil, add 1tsp of dried mixed herbs. They need to be soft and golden. Return meat to pan and stir. Layer 1kg of peeled, sliced potatoes on top (about 5mm thick) and pour over 500ml of lamb stock. Dot butter over the top and salt and pepper. Cover with a tight fitting lid and cook on lowest shelf of oven for 2 hrs at gas 3, 160. After 2 hrs remove lid, increase temp to gas 6, 200 and cook for 30-45 mins until potatoes are golden. This is one of our all time favourites and we are having it this week!!