1 Kg lamb shoulder chops 
1 tbsp cubed gammon;
1 onion, skinned & chopped;
1-3 cloves of garlic;  
2 tbsps chopped fresh parsley; 
2 sprigs of rosemary, 
sage & thyme; 6 black peppercorns; 1
glass white wine;

Heat 3 tbsps olive oil in a flameproof casserole and add the cubed gammon, chopped onion and crushed garlic and fry gently for a few minutes. Add the prigs of herbs and the crushed peppercorns. Coat the meat in seasoned flour and add to the hot oil, letting the meat caramelise. Add the wine and an equal amount of water, bring to the boil, cover and simmer for about an hour until the meat leaves the bone. Serve with chunks of wholemeal bread, a bowl of mixed salad and a glass of dry sherry.

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