Preheat the oven to 160 degrees (or 180 if not fan-assisted). In a large ovenproof dish, melt one tablespoon of the butter. Add the onions and fry for 5 minutes until soft. Add the lamb, carrots, and parsnips and stir. Stir in the flour and cook for 2 minutes, stirring constantly.. 1. Preheat the oven to 200oC (fan 180oC). 2. Place a large pan with one tbsp olive oil on the hob. Once the oil has heated up add the onion, carrot and leek to the pan and fry gently until they start to get a bit of colour. 3. Add the lamb and keep cooking for a couple more minutes then stir in the flour to absorb the juices.

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Instructions. Preheat the oven to 170C/325F (fan). Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.. For instructions with pictures, skip to the recipe tab below this section: Place a pan on the stovetop and add 2 tbsp of butter to the pan. Allow the butter to melt then add the chopped lamb into it. Cut the lamb into very small sizes. Fry the lamb or mutton until it is brown; once the fried mutton is golden brown in color, shift it to one side.