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

     Title: IRISH CLEAR LAMB STEW
Categories: Meats, Main dish
     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.

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