Lamb Stew

I make this as one large pot then freeze the rest in portions to use another day.

One boneless shoulder of lamb
½ a mediums sized swede
2 meduim turnips
2 large carrots
1 large spannish onion
2 cloves of garlic
1 tablspoon olive oil
1 heaped tablespoon of flour
2 lamb stock cubes
Salt and pepper to season

Cut all the fat away from the shoulder of lamb cut into large chunks

(I cook this of keep some of the fat for my roast potatoes and feed the rest to the birds with left over bread)

Cut up onion into largish pieces place In large casserole pot with olive oil and cook until soft.

Whilst the above is cooking peel and cut the rest of the vegetables into largish chunks

Now add the lamb to pot and brown slightly

Mix flour in a small dish with cold water making sure there are no lumps!!! Leave to one side

Add the vegetables to the pot stir in allow to cook for a couple of minutes.

Turn on the oven 160 c is what I use

Now add a couple of lamb stock cubes to the pot and stir in the heat will soon break them down crush garlic and roughly chop add to pot now stir in the flour mix top up with hot water from kettle so you just cover the ingredients.

Season with salt and pepper (not to much salt as the stock cubes are salty).

Place in the oven and cook for 1 ½ to 2 hrs until meet is tender.

I serve mine with steamed potatoes and broccoli

also just as good with beef and venison.