Start by making the meatball mixture. Combine the lamb mince, eggs, garlic, breadcrumbs, worcestershire sauce, and tomato sauce. Season with salt as well if you’d like.

Using 2 spoons, or your hands, scoop the mince mixture and form the meatballs.

In a medium heat dutch oven/oven safe pot pour in a glug of olive oil. Place the meatballs spread out in the pot. Leave for a few minutes on each side of the meatballs to start browning them. They do not need to fully cook.

While the meatballs are searing, peel and thinly slice the onion.

Remove the meatballs and set aside. Use just a splash of water to deglaze the pot with the frond from the meatballs.

Add the slivered onions to the pot. Saute until they are nice and caramelised, roughly 10-15 minutes.

Preheat your oven to 160℃.

Next step is to form the gravy. Add the bisto first and mix in with the onions, then the oxo and mix again. Pour in the soy sauce and it should all form a nice paste.

Pour in the water, stir so that everything is dissolved. Let simmer until the gravy thickens.

Once the gravy is ready, place the meatballs back into the pot as well. Make sure they are submerged as much as possible.

Place the meatballs n gravy into the oven for 20-25 minutes.

Remove the pot from the oven, give the gravy and meatballs a mix - some of the fat from the lamb mince will have dissolved into the gravy adding an extra delicious flavour.

Serve over mashed potatoes, or your choice of carbs, and enjoy!