Irish clear lamb stew

Yield: 6 servings

Measure Ingredient
2½ pounds Lamb: \"neck chops\"
4 eaches Medium-sized onions
4 eaches Medium-sized carrots
1 x Salt and pepper
1 tablespoon Lamb fat
1 tablespoon Butter
2½ cup Stock or water
1 tablespoon Chopped parsley
1 tablespoon Chopped chives

Don't let the butcher trim the fat off the lamb chops! Shred some of it and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the carrots and onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions and carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.

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