Mutton or Lamb Hotpot

INGREDIENTS

600 g

Mutton Or Lamb Shoulder (Cut into 3-4cm chunks)

4 tbsp

Flour

5 tbsp

Cooking Oil (Neutral)

400 g

Onions (Finely sliced into half moons)

200 g

Carrot (Cut into 3cm chunks)

150 g

Parsnip (Cut into 3cm chunks)

50 g

Butter

500 milliliters

Lamb Stock (Sup for beef stock if you wish)

1 tsp

Rosemary leaves (Chopped)

350 g

Potato (Peeled and sliced into thin 'scallops')