3 lb Lamb neck chops
4 Med-sized onions
1 Lamb fat or beef dripping
1 Salt and pepper
1 tb Chopped parsley
4 Med-sized carrots
1 tb Butter
4 Potatoes
2 1/2 c Stock or water
1 tb Chopped chives
Directions: Shred some of the lamb fat and render it
down in a heavy casserole. Peel onions and potatoes,
scrape carrots. Cut the meat into 8 pieces; only the
excess fat is cut away. Bones need not be removed. Cut
the carrots and onions in quarters. Toss meat in fat
until color changes, and repeat with onions and
carrots. Add stock and season carefully. Put whole
potatoes on top. Simmer gently until the meat is
cooked, 2 hours approx. Pour off the cooking liquid.
Degrease, and reheat in another saucepan. Check
seasoning. Then swirl in butter, chives, parsley, and
pour back over stew.
