Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb Lamb: "neck chops"
4 ea Medium-sized onions
4 ea Medium-sized carrots
1 x Salt and pepper
1 tb Lamb fat
1 tb Butter
2 1/2 c Stock or water
1 tb Chopped parsley
1 tb 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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