Irish Clear Lamb Stew

Directions

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.