Ingredients: 

1kg Lamb neck chops
500g thinly sliced potatoes
300g thinly sliced onions
3 medium celery stalks cut into diagonal strips
2 carrots thinly sliced
1 clove garlic
Chicken stock to cover half the dish
40g butter
Salt and pepper
2 level tbsp of chopped parsley
1 sprig of rosemary
Optional
4 sliced, cleaned lamb kidneys
8-10 oysters

Method:

1. Preheat oven 180ºC/Gas 4
2. Trim excess fat from the lamb chops
3. Place to the bottom of an oven proof dish
4. Build up the layers - chops, vegetables, potatoes - season with salt & pepper and add a sprinkle of parsley each time - repeating until ingredients are used.
5. Half fill the dish with the stock
6. Dot the top layer of potatoes with the butter
7. If using the optional extras layer to the centre of the dish.
8. Cover and cook in the centre of the oven for 1½ hours.
9. Uncover and cook in oven till potatoes are crisp and golden
10. Serve immediately with Savoy cabbage.