3 lb. lamb, lg. pieces: neck, and shoulder, with bones
2 lb. potatoes, 3 extra large
1 lb. onions, small and peeled or cut
Sprigs of dill or parsley
Flour or tapioca for thickening
White pepper to taste
Salt, garlic salt and/or seasoned
2 c. water

Oil a large deep Corning glass casserole (with lid), and layer bottom with peeled and quartered potatoes. Season with garlic salt and/or seasoned salt to taste, white pepper, dill or parsley. Cover potatoes with layer of meat pieces; and season the meat again with salt, pepper and dill or parsley.

Add water with a little flour or tapioca for thickening. Cover with aluminum foil and the glass lid. Bake for 2 hours in a 250 degree oven.

Serves 8.