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