1-1.5kg mutton neck chops
salt and freshly ground black pepper
plain flour for dusting
6 lamb’s kidneys, halved and trimmed
4-5 tablespoons of oil
450- 500g onions, peeled and thinly sliced
60g unsalted butter, plus extra, melted, for brushing
800ml lamb or beef stock
1 teaspoon chopped rosemary leaves
500g large potatoes
500g large turnips
Preheat the oven to 220C/gas7. Season the mutton chops with salt and pepper and dust with flour. Do the same with the kidneys if you are including them. Heat a heavy-based frying pan with 2 tablespoons of the oil.Fry the chops, a few at a time, over a high heat until nicely coloured, then remove to a colander to drain. If using kidneys, fry them briefly to colour, drain and set aside.
Wipe out the pan, then add another 2 tablespoons of oil and fry the onions over a high heat until they begin to colour. Add the butter and continue to cook for a few minutes until they soften. Dust the onions with a tablespoon of flour, stir well, then gradually add the stock, stirring to avoid lumps. Sprinkle in the chopped rosemary. Bring to the boil, season with salt and pepper, then lower the heat and simmer for about ten minutes. Peel the potatoes and turnips and cut into 3cm slices.
To assemble, take a deep casserole dish with a lid. Cover the bottom with a layer of potatoes and turnips followed by a layer of meat moistened with a little sauce, then another layer of potatoes and turnips. Continue in this way until the meat and most of the sauce have been used, ending with turnips and finally an overlapping layer of potato slices. Brush the top with a little of the sauce.
Cover and cook in the hot oven for about 30 minutes. Now turn the oven down to 140C/ gas 1 and cook slowly for a further 2 hours or until the meat is tender.
Remove the lid and turn the oven back up to 220C/ gas 7. Brush the potato topping with a little melted butter and return to the oven for 15 minutes or so to allow the potatoes to brown.