* 1 kg Scrag end of lamb or Mutton, cut into cutlets and Fat trimmed
* 1.8 kg Potatoes, peeled and cut in half or quarters, depending on size
* 500 g Brown Onions, thickly sliced
* Seasoning
* 570 ml Meat stock (hot Stock if cooking in the Oven)
* A Sprig of rosemary
* A few sprigs of Thyme
* 2 Bay leaves

===Method===
* Take a deep Saucepan or Casserole, depending on how you want to cook it and add a layer of half the Potatoes, then the Meat, and then the Rest of the potatoes, seasoning well between layers.
* Add the remaining ingredients.
* Firstly cover the pan with some greased Tin foil, and put the lid on.
====For cooking on the hob====
* Bring to a gentle Boil, reduce the heat and Simmer gently for 2-2½ hours. As the pan is so tightly covered, you may find a heat diffuser useful. Also you need to shake the pan at times, to prevent sticking.
====For cooking in the oven====
* Place the Casserole into the pre-heated Oven and cook for 3 hours (possibly a bit less for fan).
* In either case, the Stew should not be too liquidy - it is not Soup - and the Potatoes will Help to thicken it up.

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