Ballymaloe Irish Stew

• 1.2–1.35 kg mutton or lamb chops (gigot or rack chops) not less than 2.5cm thick
• 5 medium or 12 baby onions
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Preheat the oven to 180°C/350°F/Gas 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 young