1. Sear the mutton (boned, trimmed of fat and cut in chunks) and the kidneys in a buttered Dutch oven. Set aside. *lamb kidneys, cleaned, trimmed of fat and thinly sliced. 2. In the same pot, soften the onion, peeled and diced carrots and celery on medium heat. Keep stirring for a few minutes. 3. Add some flour and stir until it starts gaining some colour. 4. Deglaze with Worcestershire sauce, pour the stock and lower the heat to a minimum as soon as the pot starts showing signs of boiling. Reintroduce the meat and kidneys. Let the pot reduce to a point where the liquid barely covers the solid contents of the pot. 5. Set the oven on dry heat at 120°C. 6. Lay out half the potatoes on a greased ovenproof dish. Layer the contents of the Dutch oven onto the potatoes. Cover the meat with a layer of the remaining potatoes. 7. Cook for 90 minutes or until the top layer of potatoes has softened. 8. Crank up the heat to 180°C, using Golden Touch function. 9. Cook for 10 minutes or until the potatoes gain a nice and golden colour.