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Baked Irish Lamb Stew
12 md Sized peeled red potatoes
4 lg Peeled & quartered onions
4 lb Boneless trimmed (neck or shoulder) lamb cut in 1" cubes
1/2 lb Lean thick sliced diced bacon
1 ts Crumbled thyme
3 tb Minced parsley
Salt & pepper
3 c Lamb Stock
1 Bay leaf
Slice half of the potatoes very thin & layer them on bottom of Dutch oven. Slice onions 1/2" thick & layer half on top of potatoes. Arrange cubes & bacon over onions & season with thyme, parsley, salt & pepper. Cover with remaining whole potatoes & pour in stock. Sprinkle top with salt & pepper & bay leaf. Cover with tight fitting lid or foil & place in 350 oven for 2 1/2 hours. Make a day before & refrigerate, remove fat & heat in 350 oven. Remove bay leaf.
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