Cut lamb (I used neck fillet) into chunks, coat in seasoned flour and fry in olive oil until browned all over. Drain and transfer to a casserole dish.
Soften chopped onion in the same pan, then add small whole carrots, together with a ˝ Tbs of plain flour, mix well over heat, then pour in a half cup of
dry sherry and a cup of lamb or chicken stock. Bring to a boil, stirring, and pour this over the lamb, cover the casserole and bake in a 170°C oven for
about 90 minutes. Add green beans cut into 2 inch lengths and sliced green cabbage, stir well, put the lid back on and bake for another 20-30 minutes.
Serve with new potatoes, garnished with chopped parsley. Sort of a Navarin d’Agneau Printanier, if you want a fancy name!