* 1.8 kg breast of Lamb or Mutton, trimmed of excess Fat and cut into 5cm pieces
* Oil
* 40g Plain flour
* 900g firm white Cabbage (Dutch or Sweetheart), chopped in 2.5cm Wedges
* 3 stalks of Celery, chopped
* Salt
* 570ml Lamb stock
* 2 tablespoons whole Black peppercorns, lightly bruised with a Rolling pin and tied in Muslin

===Method===
* Heat some Oil in a flameproof Casserole and cook the Meat in stages until evenly Browned
* Toss the Meat in the Flour
* Arrange a layer of Meat in the bottom of the Casserole
* Top with a layer of Cabbage and then with chopped Celery.
* Season with the Salt
* Continue in layers twice more, finishing with a layer of Cabbage
* Pour in the Stock
* Add the Peppercorns to the Casserole and cover tightly
* Either cook on a gentle heat for 1½ hours, or Bake in the Oven for the same length of time

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