Pot Roasted Lamb
from The Shooting Gazette

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Ingredients:

• 1 kg trimmed neck fillets, cut into 2cm chunks
• 2 tbs olive oil
• 1 clove of garlic, crushed
• 1 tin chopped tomatoes
• 350ml vegetable stock
• 2 large onions, peeled and cut into quarters
• 1 tbsp flour
• salt and pepper
• 4 sprigs fresh rosemary
• 250g flageolet beans - soaked in cold water overnight (follow instructions on the packet)

Preparation:

Heat 1 tablespoon of oil until smoking and brown the lamb in batches, until it is all lightly coloured. Add the remaining oil and fry the onions until charred around the edges. 

Stir in the garlic but do not let it colour. Sprinkle in the flour and make sure it coats all of the onion mix and soaks up all the fat. Pour in the stock a little at a time, whisking until it is all in and there are no lumps. 

Add the tomatoes, rosemary, salt, pepper, drained flageolet beans and lamb and bring to the boil. When it has come to the boil, cover with a lid and transfer to the simmering oven of an Aga or to a conventional oven at 140oC/Gas Mark 1. 

Cook for 2-3 hours minimum or leave it in the Aga until you get home.

Tip: For those march-goers who are wanting Sunday lunch in London, or dinner the night before, book a table at Wiltons, 55 Jermyn Street, SW1, tel 0207 629 9955. The English Garden, 10 Lincoln Street, SW3, tel 0207 584 7272, is excellent and a real find - you won’t be disappointed. And if you want to set yourself up with a really good breakfast in the morning, The Bluebird Café, 350 Kings Road SW3, tel 0207 559 1000, is a good place to meet. You can also pop in and pick up a few provisions for the stroll!