Recipe - Irish Clear Lamb Stew

2 One half pound Lamb: "neck chops"
4 Mediumsized onions
4 Mediumsized carrots
Salt and pepper
1 tablespoon Lamb fat
1 tablespoon Butter
2 One half cup Stock or water
1 tablespoon Chopped parsley
1 tablespoon 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.

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