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.
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Irealand's Ballymaloe Cookery School in Ireland's County Cork is know for its beauty and the number of cooking classes it offers. Ireland is well known for sophisticated cuisine and cooking schools, and the Irish are great world-class cooks. . The kitchens, the farms, the food, the cooking classes at Ballymaloe Cookery School in Ireland are famous among chefs. Ballymaloe offers certificate courses and short courses, and Ballymaloe prepares chefs in the best tradition of international cuisine, Balllymaloe Cookery School, County Cork, Ireland