Categories: Meats, Main dish 
      Yield: 4 servings 
  
      3 lb Lamb chops from the neck 
      2 lb Potatoes 
      1 lb Onions, sliced 
      1 tb 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 
  needed.