Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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