In a bowl add flour, plus a sprinkle of salt and pepper.
Add in the lamb and mix it until is coated in flour.
Melt butter in a frying pan and add the lamb.
Briefly cook the lamb so to add colour to each side- do not cook through.
Remove from heat once lightly browned.
In the same pan, add garlic and onion and let them soften.
Add carrot and swede and cook until soften.
Pour in the wine and the lamb stock and bring to simmer.
Remove the pan from heat and pour the mix into the casserole.
Add the lamb previously along with rosemary and bay leaves and mix together.
Place in the oven for 1 hour 30 mins at 180C.
Mix flour, suet, baking powder, rosemary and a pinch of salt in a bowl.
Pour in cold water into the bowl and mix to a sticky dough.
Cut the dough into 8 equal pieces (or 12, it depends on how many servings) and shape into small balls. Refrigerate for 1 hour.
In a pan add lamb stock and bring it to boil.
Add the dumplings and let them cook for 6-8 mins.
Once the lamb is ready, remove the casserole from the oven and add the dumplings.
Let it rest for a while without the lid, enjoy!
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