Ingredients
For the stew
750g/1lb 10½oz lamb neck fillet, cut into 2.5cm/1in cubes
salt and freshly ground black pepper
25g/1oz plain flour
1 tbsp olive oil
50g/2oz butter
12 baby onions, peeled
2 carrots, chopped
1 swede, chopped
50ml/2fl oz white wine
1¼litre/2 pints 4oz lamb stock
4 bay leaves
2 sprigs rosemary
3 tbsp chopped fresh flatleaf parsley
For the dumplings
125g/5oz plain flour, plus extra for dusting
65g/2¼oz suet
½ tsp baking powder
pinch salt
1 tbsp finely chopped fresh rosemary
3-5 tbsp cold water
500ml/½litre lamb stock

Method
1. Preheat the oven to 120C/250F/Gas ½.
2. For the stew, season the lamb with salt and freshly ground black pepper and dust with the flour.
3. Heat the olive oil with the butter in a heavy-based casserole dish, add the lamb and fry for 2-3 minutes on each side, or until golden-brown all over. Transfer the lamb onto a plate and set aside.
4. Lower the heat and add the onions, carrots and swede to the pan and fry for 6-7 minutes, or until they begin to caramelise.
5. Pour in the wine and cook until the liquid has reduced by half, then add the lamb pieces and the lamb stock. Bring to a simmer, then add the bay leaves and rosemary and cover with a lid.
6. Place into the oven to cook for one hour, or until the lamb is soft and tender.
7. For the dumplings, mix together the flour, suet, baking powder and a pinch of salt in a bowl. Stir in the rosemary, then mix in enough water to form a sticky dough.
8. With floured hands, break pieces off of the dough and roll into 12 little balls. Transfer the dumplings onto a plate and place into the fridge to chill for 10-15 minutes.
9. Pour the lamb stock into a pan and bring to a simmer, then add the dumplings
and cook for 6-8 minutes, or until cooked through. Using a slotted spoon, transfer the dumplings onto a warm dish and discard the cooking stock.
10. To serve, stir the dumplings and parsley into the lamb casserole, then spoon into shallow serving bowls.