* 1.3 kg (3 lb) a mixed selection of neck cutlets and neck fillets of Lamb
* 2 tablespoons plain Flour
* Salt and freshly ground Black pepper
* 350 g (12 oz) Onions, peeled and thickly sliced
* 225 g (8 oz) Carrots, scrubbed and cut into quite thick rings
* 2 Leeks, well washed under running water, chopped
* 275 g (10 oz) Potatoes, peeled and cut into thick chunks
* 1 tablespoon pearl barley

===Method===
* Trim the Meat of any large areas of Fat and discard (or feed to the birds)
* Add 2 tablespoons of plain Flour to a saucer and season well with Salt and freshly ground Black pepper
* Coat each piece of Meat in the Flour and layer into a large flame-proof casserole dish
* Follow by Carrots, Onions, Leeks and Potatoes
* Continue layering until the ingredients are used up
* Sprinkle the pearl Barley on the surface
* Season with Salt and Pepper
* Pour over 1.2 Litres (2 pints) of Boiling water
* Heat on the hob and bring to the Boil, scooping and discarding any Fat that rises to the top
* Cover with a sheet of tin-foil and then with the lid
* Simmer on your lowest heat for 2 hours

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