Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Mutton | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb (900 g ) neck of lamb or mutton
- 2 large potatoes , sliced
- 1 large or 2 small white onion s, diced
- Choice of mixed herbs
- 500 ml boiling water
Directions
Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3 .
Add a layer of the potatoes to the bottom of a casserole dish , and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.
Repeat these layers until the dish is full. Top with a final layer of the potatoes.
Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.
Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time.