1. Pre-heat the oven to 180°C, gas mark 4.

2. Remove the lamb from the packet, cut off the fat, then cut the meat into 2-3cm pieces, leaving you with a clean bone.

3. Heat the oil, in a 25 x 12cm deep saucepan (roughly) then add the meat and brown really well, this will take a few minutes.

4. Add the flour to soak up any excess fat from the meat.

5. Next add the tomato purée and leave to brown slightly.

6. Next add the vegetables and stir well, then add the boiling water and sprinkle in the stock cube, top with the lamb bone.

7. Add a little pepper and bring back to simmer.

8. Top the vegetables, meat and bone with the sliced potatoes, overlapping slightly, and press down.

9. Spoon over a little olive oil, then dust well with pepper.

10. Place the lid on and place into the pre-heated oven and cook for 1 hour.

11. At the 1 hour mark, remove the lid carefully, the potatoes will be cooked.

12. Leave to cook uncovered for a further hour.

13. The potatoes will brown nicely.

14. Serve with boiled or sautéed green vegetables.