Savoury Lancashire Hotpot

A lovely simple recipe; pity I didn't make enough.

For (almost) two:
500g lamb neck
2 small red onions, chopped
1 large or 2 smaller carrots, peeled and cut into batons
2-3 tsp plain flour
1-2 tsp butter
Just-boiled water
Dried bay leaves
Potatoes, peeled and sliced to the thickness of a pound coin

Equipment-
Large saucepan and wooden spoon
A Le Creuset dish, or similar
Oven, preheated to 170C

1. Cut up the lamb into 1 inch chunks; trim off the excess fat and keep.
2. Warm a large saucepan, and put in the lamb fat. Bring to a sizzle and keep it there for about 30 minutes to render the fat; stir it around occasionally to keep it from sticking.
3. Remove the solids from the pan to leave the liquid fat. Add the lamb meat and brown on all sides; then remove to a shallow Le Creuset.
4. Fry the onion in the same pan; add some butter if necessary. Fry slowly for about 15 minutes until sticky and sweet but not burnt; then add the flour and cook off for a couple of minutes.
5. Add hot water whilst stirring, bit by bit, until you get a good consistency like that of double cream.
6. Pour the entire mixture into the Le Creuset, and add the carrot batons.
7. Season generously with salt and pepper, and carefully mix it all together.
8. Place a few bay leaves on top.
9. Layer the potato slices on top, making sure they overlap; season the top with a little salt and some butter.
10. Cover, and bake in the oven at 170C for an hour.
11. Remove the cover after the hour is up, turn up the heat to 220C to crisp the potatoes for another 20 minutes.
12. Serve up in hot breakfast bowls, with a glass of good port.