---------- 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.