4 cups boneless neck of lamb, cut into 1 inch chunks 1 cup seasoned flour 2 large onions, diced 3 tbsp.
Cover lamb chunks with seasoned flour until well-coated.
Heat sunflower oil in a pan. Fry for 10 minutes on a medium heat until caramelized. Add lamb chunks and brown on all sides, about 4 minutes. Add marrow, carrots and new potatoes. Cook for 3 minutes, stirring constantly.