Pre-heat the oven to gas mark 3, 170°C or 325°F.
Coat the lamb with flour. Layer the lamb and the vegetables (except the potato slices) in an oven proof large dish. Season with salt and pepper.
Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
Cover with potato slices then pour in the stock and sherry. Spread with garlic butter and ground pepper. Cover the dish and cook in oven for two and a half hours.
Remove the cover. Increase the oven to Gas mark 7, 220°C or 425°F and cook for a further 30 minutes until the potatoes are golden brown and crispy. Serve immediately and enjoy.
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