Cut lamb neck fillet (or other stewing lamb) into bite-sized chunks, dust with seasoned flour and brown all over in a frying pan
with a little hot olive oil. Scoop out and put into a casserole dish. Fry chopped onions and chopped garlic until starting to soften,
then pour in a small glass of dry sherry and a similar amount of stock (made from ½ a lamb or vegetable stock cube) , bring to a boil,
season with freshly ground black pepper and pour over the lamb. Cover the casserole and bake in a 160°C oven for about 90 minutes,
stirring occasionally. Serve with buttery mashed potatoes and veggies.