This is a French ragoût inspired stew ideal for those cosy autumn evenings.
Melt butter in a heavy based pan on a moderate heat.
Add lamb, onions, carrots and turnips and cook until golden
Sprinkle the flour over the mixture and cook until brown.
Stir in hot stock gradually, season and bring to the boil.
Cook very gently for 2 hours or until meat is tender.
Gaynor's Tip: This is one of the easiest
recipes you will ever make. It has the most wonderful flavour and
requires no accompaniment apart from some fresh crusty bread to
absorb the last of those flavoursome juices.