1. Sauté your onions and celery in 1 tbls of Olive oil in a medium saucepan on medium to high heat.
2. Once onions are translucent and slightly golden, coat the mutton pieces in a mixture of flour, salt and paprika.
3. Add the rest of the olive oil and the coated mutton pieces and garlic into the pot and brown while occasionally turning for 8 to 10 minutes.
4. Once the meat has browned, add in the stock and allow to simmer with a slanted lid for 1 hour.
5. Add in your carrots, potatoes, rosemary and thyme into the pot and allow to simmer for an additional 30 to 40 minutes – during this stage of simmering small amounts of water may be added if pot starts to run out.

To assemble:

1. Cut a 2cm lid from the top of the bread. Ensure the cut is even across the top of the bread.
2. Using a tablespoon, scrape out the deliciously doughy insides of the bread and ensure that there is still a 1 to 2cm boarder around the inner walls of the loaf.
3. Decant the thick and glossy mutton sauce into the loaf and serve.