Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Lamb chops from the neck 1 x Pinch thyme
2 lb Potatoes 1 x Salt and pepper
1 lb Onions, sliced 10 fl Stock
1 tb Parsley, chopped

Trim the meat of bone, fat and gristle, then cut into fairly large
pieces.
Layer the meat and the vegetables in a deep pan, seasoning each layer
well, and ending with potatoes. Pour in the stock and cover with a
piece of buttered foil, then the lid, and bake in a slow oven, 300F,
for about 2 hours. Or, if preferred, on the top of the stove,
shaking teh pan from time to time to prevent sticking. Add a very
little more liquid if needed.

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