Cheshire Stew
Ingredients
1kg middle neck of Cheshire lamb
2 large onions
2 leeks
1 large carrot
1kg potatoes
1 litre lamb stock
fresh parsley
Intro and Method
Serves 8
Just the sort of warming dish to come home to as the evenings close in.
Slice the onions, leeks, carrot and the peeled potatoes.
Trim the Cheshire lamb, removing fat... a good butcher will have already done this for you.
Arrange half the lamb on the bottom of a large flameproof casserole, followed by half the onions, leeks, carrots and potatoes. Season well and repeat with the remaining lamb, carrots, leeks, onion and finish with the potatoes. Add enough vegetable or lamb stock (made with a stock cube) to just cover the top layer of potatoes.
Bring to the boil and then place in preheated oven at 150 degrees C for about 21/2 hours. Serve hot, garnished with fresh parsley.
This is a whole meal on its own though some of Cheshire's fine spring greens goes very well with it.
You can not buy locally reared fresh lamb and vegetables throughout the year therefore this recipe is seasonal.
Recipe taken from Made in Cheshire – 2001 Crewe & Nantwich Sustainability Alliance, by Hector Robb