Needed:

• Shoulder or cheap leg of lamb (~4.5 lbs)
• Onions
• Chicken stock (2 cubes)
• Bread crumbs
• Cheddar cheese

Roast the joint, and allow to cool. Put the joint in a casserole dish (you may need to saw the bone), add  in one onion (quartered), one carrot (quartered), one bayleaf, plus enough chicken stock to cover (or almost cover) the meat. Get it to the boil on the hob, then simmer in the oven for a couple of hours (at around 12o-140, quitly simmering)

Meanwhile, slice around 8 medium onions in half (more or less onions depending on dish size), then cut in to slices to get long strips of onion. Fry gently until caramelised.

Get some grated cheddar cheese, breadcrumbs, enough to cover your dish to a depth of a centimeter or so, and mix together.

Take the meat out to cool, and set the stock to one side. Once cool, carve it off in slices, and lay it in to a big open dish, then cover with the caremilised onions, then use the stock to cover the meat. Then put the breadcrumb/cheese on top (don’t pat down).

When ready, put in the oven to reheat (gently at a low temperature) enough to get it hot all the way through and crispy on the top. 150c for an hour.