MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Irish Clear Lamb Stew
 Categories: Meats, Main dishes
      Yield: 6 servings

  2 1/2 lb Lamb:  "neck chops"
      4 ea Medium-sized onions
      4 ea Medium-sized carrots
      1 x  Salt and pepper
      1 T  Lamb fat
      1 T  Butter
  2 1/2 c  Stock or water
      1 T  Chopped parsley
      1 T  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.
From: Z PEGASUS #2 @1219000
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