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 tb Lamb fat 
      1 tb Butter 
  2 1/2 c  Stock or water 
      1 tb Chopped parsley 
      1 tb 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.