Cut stewing lamb into chunks, dust in seasoned flour and brown all over in hot oil. Transfer to a deep casserole dish.
Fry a sliced onion until starting to soften, sprinkle over a tsp or two of the seasoned flour, then add baby Chantenay carrots
together with some lamb stock, bring to a simmer and stirring to thicken slightly. Pour over the meat in the casserole dish
and mix well. Cover with sliced potatoes, dot with a few bits of butter, cover and bake in a 160°C oven for about 90 minutes.
Remove the lid, turn the heat up to 180°C and bake for another 30 minutes to brown the top. Serve with a green veg.