This recipe is also from "The Art of Irish Cooking."
3 pounds neck of lamb
12 medium red potatoes
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4 large onions, sliced
1 sprig thyme
2 cups (approximate) water
Salt and pepper
Remove the fat from the meat and cut into eight to 10 sections through the bone. Do not remove the bone, as this adds flavor. Peel the potatoes and slice one-third of them in thin slices. Leave the rest of the potatoes whole.
Into a saucepan put the thinly sliced potatoes, then a layer of sliced onions, and then the sections of lamb. Season well. Add the thyme and another layer of sliced onion. Cover with the remainder of the potatoes, which have been left whole. Season again and add 2 cups of water. Cover the pot with aluminum foil and with a very tight-fitting lid.
Cook in the oven for 2½ hours at 350 degrees or simmer gently over the stove for the same time.
The thinly sliced potatoes at the bottom of the pot should dissolve and thicken the juice, while the potatoes on top retain their shape and remain floury. This stew is very easy on the digestion.