Ballymaloe Irish Stew*

• 1.35 kg/2½-3 lbs mutton or lamb chops (gigot or rack chops) not less than 2.5 cm

Preheat the oven to 180°C/350°F/regulo 4.

Cut the chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).

Peel the onions and scrape or thinly peel the carrots (if they are you