Navarin of Lamb

• 2–2½ lb (1 kg) neck of lamb
• seasoned flour
• 2 oz

A casserole of sweet young lamb with new spring vegetables makes a perfect combination.

Trim the meat into neat pieces. Dip each piece in seasoned flour and then fry in the hot butter to brown on all sides. Fry the pieces, a few at a time, and then lift the meat from the pan and place in a casserole dish. Peel and slice the onion. Scrape and slice the carrots. Add to the casserole along