In this months Esquire, Russell Norman makes classic winter warmer Irish Stew. Lamb neck is the key ingredient here as it is fatty enough to provide the stock with lots of flavour. Russell also speaks of the importance of using two types of potatoes, one waxy like a charlotte (new) potato and one floury like a Maris Piper. The waxy hold their shape while the floury break down to thicken the stock.
On shelves now.