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Irish clear lamb stew

Yield: 6 Servings

Ingredients:

• 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

Instructions:

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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