|Best end of lamb neck||3 Pound, trimmed of fat, bone and gristle|
|Chopped parsley and thyme||1 Tablespoon|
|Water||3⁄4 Pint (2 cups)|
Cut the meat into fairly large pieces and see that the fat, bone etc. is trimmed off.
Peel and slice the potatoes and onions.
Put a layer of potatoes in a pan, then herbs, then sliced meat and finally onion.
Season each layer well and repeat this once more, finishing with a thick layer of potatoes.
Pour the liquid over, cover with a sheet of foil, then the lid, and either bake in a slow oven (250Â° F. electric; gas regulo 1-2) or simmer very gently on top of the stove, shaking from time to time so that it does not stick, for about 2 hours.
Add a very little more liquid if it seems to be getting very dry.
Another method is to place the trimmed neck chops around the inside edge of a saucepan, and put the sliced onions and small potatoes with herbs and seasonings in the middle.
Add the water, put on the lid and then cook very slowly for about 2 hours until the meat is quite tender.
If the meat is so placed, you will have no difficulty in serving.