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Irish Stew

2 pounds neck of lamb
2 pounds potatoes
1 pound onions
salt and freshly ground pepper
water or lamb stock
1 sprig of thyme
parsley to garnish

Trim as much fat as you can off the meat. Slice 1/2 - 2/3rds of
the potatoes into 1/3 (inch?) slices. Quarter the onions or leave
whole if small. Build layers of meat, potato, and onion in saucepan,
seasoning each layer with salt and pepper. Add the thyme. Finish
off with a layer of the remaining whole peeled potatoes. Fill the
saucepan to about 2/3rds the way up with the water or stock.
Tightly cover the saucepan. (If the lid is loose place a layer of
greaseproof paper between it and the top of the stew). Bring to
the boil and simmer gently for 2 hours or until the meat is very
tender.

Serves 4

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