2 tablespoons sunflower oil
1 kg (2 lb) stewing lamb or budget lamb chops of different sizes
1 onion, roughly chopped
3 carrots, sliced
250 g (8 oz) swede, diced
250 g (8 oz) parsnips, diced
2 tablespoons plain flour
400 g (13 oz) potatoes, cut into chunks no bigger than 3.5 cm (12 inches)
800 ml (1 pint 7 fl oz) lamb or chicken stock
3 rosemary sprigs
salt and pepper
4 tablespoons mixed chopped chives and rosemary, to garnish


1.Preheat the slow cooker if necessary. Heat the oil in a large frying pan, add the lamb and fry until browned on both sides.
2.Scoop out of the pan with a slotted spoon and transfer to a plate. Add the onion to the pan and fry for 5 minutes or until softened.
3.Add the carrots, swede and parsnips and cook for 1-2 minutes, then stir in the flour.
4.Add the potatoes, stock, rosemary sprigs and plenty of salt and pepper and bring to the boil, stirring.
5.Pour into the slow cooker pot, add the lamb and press below the surface of the liquid.
6.Cover with the lid and cook on high for 6 7 hours or until the lamb is falling off the bones and the potatoes are tender.
7.Spoon into shallow bowls, removing the lamb bones if liked, and sprinkle with the chopped chives and rosemary. Serve with a spoon and fork and Crusty bread, if liked.
8.FOR LAMB STEW WITH DUMPLINGS, make up the stew as above.
9.About 35-50 minutes before the end of cooking, mix 150 g (5 oz) self-raising flour, 75 g (3 oz) shredded vegetable suet, 2 teaspoons chopped rosemary leaves and a little salt and pepper in a bowl.
10. Stir in 5-7 tablespoons water to make a soft but not sticky dough. Shape into 12 balls, add to the slow cooker pot, cover and cook on high for 30 45 minutes until well risen

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