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.
