Ingredients
1.25 /1.5 kg mutton neck chops
4 carrots
4 onions
500ml stock
salt and pepper
4 potatoes
15g butter
chopped chives and chopped parsley
cut excess fat from chops shred it and render down in a heavy flameproof casserole ,toss the meat in the fat till coloured
cut the onions and carrots into quarters,add to meat and turn in the fat
add stock and season carefully,simmer gently for two hours adding the potatoes half way through,when the meat is cooked pour off the cooking liquid and degease and reheat in another pan check again for seasoning stir in butter ,chives and parsley and pour back over stew,sit back and enjoy on the 17th
