Directions

1. Preheat the oven to 300 degrees F.
2. Warm up a Dutch oven with a little oil. Once hot, add a few lamb pieces. Brown the lamb on all sides. Cook the lamb in batches to avoid overcrowding in the pot and the meat stewing. After each batch is cooked, remove the meat from the pan, place on a plate and set aside.
3. Add a little more olive oil (if needed) and the onion and leek to the Dutch oven. Saute on low to medium heat until they are soft and translucent.
4. Add the browned lamb back into the pot along with the herbs and beef stock. Stir the beef broth to combine all the ingredients and bring to a simmer.
5. Put the lid on the Dutch oven and pop it into the oven for 2 and a half hours.
6. Remove from the oven and add the baby potatoes and Dutch baby carrots.
7. Pop back into the oven for another 30 minutes.
8. Remove from the oven again and taste test. Make sure you have tender meat and cooked potatoes.
9. Stir through the Worcestershire sauce and season with salt and pepper to taste.
10. Serve a big hearty bowl with creamy mashed potato and a slice of soda bread.

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