Title: Irish Clear Lamb Stew
Categories: Meats, Main dish
Yield: 6 Servings

2 1/2 lb Lamb: "neck chops"
4 Medium-sized onions
4 Medium-sized carrots
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

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