Fry the diced lamb in the sunflower oil until nicely browned, remove from pan.
Fry the onion, garlic, carrot and swede until they start to brown, add the leeks, herbs and bay and continue frying. Deglaze with the white wine. Stir in the flour and then add the Worcestershire sauce and lamb stock, bring to a simmer and cook until the lamb is tender.
When ready to serve, divide the lamb between oven dishes, top with thinly sliced seasoned potatoes and cook until the potatoes are cooked.