A very old English dish, purportedly made by shepherds when they despatched a sheep for the kitchen. The origin of the name isn't known,
though it has been suggested it comes from “pan for the ram”. Grease a dish with butter and layer thinly sliced onions and thinly sliced
potatoes seasoned with plenty of pepper. Aim for at least two layers of each, ending with potatoes on the top. Place on lamb chops, add
some hot chicken stock to come halfway up the potato/onion layers, season, cover and cook in a 160°C oven for about 2 hours. Uncover for
the last 30 minutes or so to brown the top. The dish pictured was devoured by three of us, along with some runner beans, but could easily
have fed four with extra veggies.