Traditional Devonshire Squab Pie

Cut lamb shoulder into chunks.

Slice tart cooking apples and onions.

Layer the lamb, apples, and onions into a deep pie dish.

Season each layer with salt, pepper, and a pinch of allspice.

Pour in a small amount of lamb stock.

Cover with a lid of shortcrust or puff pastry.

Bake at 190°C for 1.5 to 2 hours until the meat is tender and the pastry is golden.

Historically named 'Squab' but traditionally used lamb as a substitute for pigeon for generations.