Preheat oven to 325°F/162°C.

To a small bowl, add the flour, 1 teaspoon salt and ½ teaspoon pepper. Dust the lamb with the flour and rub with your hands to coat well.

To a skillet, add 1 tablespoon oil and butter over medium heat. When bubbling add the onions and soften. Remove from the pan.

Add the other tablespoon of oil to the same pan over medium heat. Brown the lamb in 2 batches, don’t crowd the pan or it won’t brown.

Return all the lamb and onions to the pan along with the carrots. Pour over the beef stock/broth, Worcestershire sauce, ½ teaspoon salt, ½ teaspoon black pepper and bay leaf. Turn off the heat. Arrange the potato slices on top in a decorative way. Brush all over with the melted butter and an even sprinkling of salt and pepper.

Cover with a lid and cook in the center of the oven for 1 ½ hours. Remove the lid, brown the top with the broiler.

Remove the bay leaf before serving.

Add the mint, sugar, salt to a bowl. Add the boiling water and stir to mix well. Set aside and allow to cool. Once cooled, stir in the vinegar and taste for seasoning.