900 g/2 lb. neck lamb chops
225 g/8 oz. mushrooms, wiped
3 lamb kidneys (optional)
3 lg. onions, sliced thinly
12 oysters (optional)
Salt and freshly ground pepper to taste
600 ml/1 pt. beef stock
50 gr/2 oz. melted butter
900 gr/2 lbs. potatoes, peeled and thickly sliced

Remove fat from chops. Cut mushrooms in half, skin and core kidneys and cut in half. Place chops, kidneys, mushrooms, onions in layers in ovenproof dish. Season each layer. Top with layer of potatoes. Pour over 1 pint of stock.