Lamb Neck Stew

Ingredients

• 4 Bone-In Lamb Neck Chops
• 2 Tbs Lard
• 250 g Onion (1 lg)
• 400 g Floury Potatoes (2‌1⁄2 Cups)
• 500 ml Beef or lamb Stock (2 Cups)
• 2 Bay Leaves
• 2 Sprigs Fresh Thyme
• 100 g Parsnip (2⁄3 Cup)
• 100 g Carrot (2⁄3 Cup)
• 2 Tbs Worcestershire Sauce
• 1⁄2 tsp Salt
• 1⁄4 tsp Pepper

Directions

1. Heat a large wide pan that you have a lid for over a medium-high heat.
2. Season the lamb with salt and pepper.
3. Add the lard and when it has melted sear the lamb until golden on both sides.
4. Peel the onion, cut it in half and cut it into half-moon shapes that are around 2-3 mm (1⁄8") thick.
5. Peel half of the potatoes and cut them into a 1 - 1‌1⁄2 cm (1⁄2") dice.
6. When brown remove the lamb and set it aside then add the onions and cook for 5 minutes until they start to soften.
7. Add the potatoes and cook for 5 minutes.
8. Pour in the beef or lamb stock scraping any residue from the base of the pan.
9. Throw in the bay leaves and thyme, have a taste, and add salt as required.
10. Return the meat to the pan along with any resting juices, pop on the lid, transfer to the oven and cook at 160°C or 320°F for 1 hour.
11. Peel and cut the parsnip and remaining potato into 2 cm (3⁄4") cubes.
12. Cut the carrot into 1 - 1‌1⁄2 cm (1⁄2") thick rounds.
13. After an hour remove the pan and mash some of the potatoes against the side of the pan and add the Worcestershire sauce.
14. Sprinkle the larger chopped vegetables around the pan, cover with a lid and then return to the oven for another 90 minutes. Now is also a good time to have a taste and adjust the seasoning as required.
15. Serve with Mint Sauce