---------- Recipe via Meal-Master (tm) v8.04

     Title: IRISH STEW (1) [BALLYMALOE]
Categories: Irish, Lamb
     Yield: 6 servings

     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.

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