Irish Stew (3) [Theodora Fitzgibbon]

3 lb Lamb chops from the neck

2 lb Potatoes

1 lb Onions, sliced

1 T 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.