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
  stew.