Shred some of the lamb fat and render it down in a heavy casserole. Peel onions and potatoes, scrape carrots
Cut the meat into 8 pieces; only the excess fat is cut away. Bones need not be removed
Cut the carrots and onions in quarters. Toss meat in fat until color changes, and repeat with onions and carrots
Add stock and season carefully. Put whole potatoes on top. Simmer gently until the meat is cooked, 2 hours approx
Pour off the cooking liquid. Degrease, and reheat in another saucepan. Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.
