Remove the lamb with tongs and place in a
Cover with a half of the quartered potatoes,
onions, leeks, and carrots.
Add the remaining oil to the frying pan, heat
again then add the remaining lamb and brown all
over as before and add to the casserole.
Cover with the remaining vegetables.
Add the flour to the frying pan and stir really
well to soak up any fat and juices. Cook on a
gentle heat for 3 minutes.
Then add stock a ladle at a time until you have
a thick, lump-free sauce.
Pour this sauce over the lamb and vegetables.
Add the remaining stock to the casserole, cover
with a tight fitting lid, cook in the oven for
Add the cabbage (if using), replace the lid,
and cook for another hour. Check from time to
time to make sure the stock isn't reducing too
much, if it is add a little boiling water. The
meat and vegetables should always be covered by
liquid. If the sauce is too runny at the end,
you can always cook a little longer with the
lid removed. Season with salt and pepper.
Serve piping hot and as it already has plenty
of potatoes and vegetables it is unlikely it
will need more. Perhaps a little crusty bread
would be good though to soak up all that