Recipe - Baked Irish Lamb Stew

12 md Sized peeled red potatoes
4 lg Peeled & quartered onions
4 pound Boneless trimmed (neck or
Shoulder) lamb cut in 1"
Cubes
One half pound Lean thick cut or sliced up minced
Bacon
1 teaspoon Crumbled thyme
3 tablespoon Minced parsley
Salt & pepper
3 cup Lamb Stock
1 Bay leaf

Slice half of the potatoes very thin & layer them on bottom of Dutch
oven. Slice onions 1/2" thick & layer half on top of potatoes.
Arrange cubes & bacon over onions & season with thyme, parsley, salt
& pepper. Cover with remaining whole potatoes & pour in stock.
Sprinkle top with salt & pepper & bay leaf. Cover with tight fitting
lid or foil & place in 350 oven for 2 One half hours. Make a day before &
refrigerate, remove fat & heat in 350 oven. Remove bay leaf.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip