1. Chop the lamb and vegetables into chunks and place in a casserole dish.

2. Add the herbs, crushed peppercorns and garlic salt to the meat and vegetables.

3. Make up the lamb stock with hot water and pour over the meat, stir to combine.

4. Put in an oven preheated to gas mark 2/150°C for 4-5 hours. Thicken by adding cornflour dissolved in water, pour into the stew and stir until thickened.