A simple stew made with thick chops from the middle neck of late season lamb or mutton. The marrow in the bones supplies the best of the flavour and the older the lamb the greater the quantity of marrow. It will also contain parsnips or carrots for sweetness and potatoes. To be authentic it should have no herbs and be made with water not stock. It is cooked slowly over a long period of time. It is probably better with the fat removed - this is made easier by making it a day early and putting it in the fridge overnight, when the fat can be easily removed.
