---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Main dish
       Yield: 4 servings
       3 lb Lamb chops from the neck
       2 lb Potatoes
       1 lb Onions, sliced
       1 T  Parsley, chopped
       1 x  Pinch thyme
       1 x  Salt and pepper
      10 fl Stock
   Trim the meat of bone, fat and gristle, then cut into fairly large pieces.
    Layer the meat and the vegetables in a deep pan, seasoning each layer
   well, and ending with potatoes.  Pour in the stock and cover with a piece
   of buttered foil, then the lid, and bake in a slow oven, 300F, for about 2
   hours.  Or, if preferred, on the top of the stove, shaking teh pan from
   time to time to prevent sticking.  Add a very little more liquid if