Preheat the oven to 160’C
Heat the oil in a casserole dish and fry the lamb until browned – stirring so as not to let it stick.
Once brown, remove from the pan and set aside while you fry your veg and onions for 5-7 minutes.
Once your veg has browned, return the lamb to the pot and add the remaining ingredients.
Bring to the boil and then cover and cook in the oven for at least 2 hours, until the lamb is lovely and tender. Remove the rosemary from the pan before serving. (you may need to swap the oven for a low heat on the hob when you come to cook your Yorkshires, as they will need to be cooked at a higher temperature.
To make the Yorkshire puds, put the oven up to 200’C.
Fill 4 x 6-7” cake trays with 1mm of oil and heat up in the oven.
Sift the flour into a large bowl and stir in the seasoning and the herbs.
Make a well in the middle of the bowl and crack the eggs into in.
Start beating the eggs, bringing in the flour from around the edges.
Start to slowly pour in the milk and water, constantly whisking, until you have a lovely smooth mix.
Carefully remove the hot trays from the oven and divide the Yorkshire pudding mixture between them.
Return to the oven and bake for 25 minutes – until golden and puffy.
Plate up your Yorkshire Pudding plates and fill with the stew, some minty peas and mash potato, if you’re really hungry.