Preheat the oven to 340F, 180?c, Gas mark 4, dust the lamb with the seasoned flour by placing the flour in a plastic bag adding the lamb and giving it a good shake.

In a large frying pan, melt the dripping or lard and heat until hot but not smoking., colour the chops on both side, remove from the fat, and drain on kitchen paper if using the kidney brown those as well.

Add the sliced onions to the fat and cook, stirring constantly until softened and just lightly browned, remove from the fat, and drain on kitchen paper.

In a large oven proof casserole, (we still use an old brown Lancashire hotpot dish which you can still by from places like Lakeland) pour half the butter in to the bottom then cover with a layer of sliced potato, cover with half the onions, season with salt and pepper.

Lay the chops on the top of the onion, don''t worry of the bones stick up, this was traditional in Lancashire Hotpot. If using, lay the sliced kidneys over the chops, add the carrot, cover with the remaining onions, and season.

Add the thyme leaves to the stock and then pour in the stock and Worcestershire Sauce to come two-thirds way up the casserole.

Cover with another layer of overlapping potatoes (thinly sliced), ensuring the surface is completely covered. Brush the potato with the remaining melted butter, sprinkle with salt and pepper.

Cover the pot with a tightly fitting lid and cook in the oven for 30 minutes.

After 30 minutes, reduce the heat to 320F, 170?c, Gas mark 3, and cook for a further 1? hours.

Remove the lid from the casserole and brush the potatoes with melted butter and cook until the potatoes on the surface are brown and crisp, remove from the oven and leave to rest for 10 minutes before serving.