Preheat your oven to 325°F (160°C).

Toss the lamb chunks in the flour, salt, and pepper until evenly coated.

Heat the oil in a large oven-proof casserole dish or dutch oven over medium-high heat. Brown the lamb on all sides, then remove and set aside.

In the same pot, add the sliced onions and cook for 5 minutes until softened. Add the carrots and cook for another 2 minutes.

Return the lamb to the pot. Pour in the cider and stock, then stir in the chopped sage. Bring to a simmer.

Remove from heat. Arrange the sliced potatoes in overlapping layers over the meat and liquid, covering the surface completely.

Brush the top of the potatoes with the melted butter and season with a little extra salt.

Cover with a lid and bake in the oven for 60 minutes.

Remove the lid and increase the oven temperature to 400°F (200°C). Bake for another 30 minutes until the potatoes are golden brown and crispy.

Let rest for 5 minutes before serving hot.