IRISH LAMB STEW

2 lbs potatoes
2 lbs lamb (can use leg of lamb)
1 lb onions
5 tbls parsley
1 tbls thyme
2 cups water
salt and pepper

In a dutch oven, place a layer of onions on the bottom.  Add the meat, and layer whole potatoes and rest of onions, along with herbs and spices.  Add the water.  Cook at 300 degrees for 2.5 to 3 hours.

A mixture of russet and red potatoes would be a good idea.  If you have a lamb bone, you can roast it separately and deglaze the pan, adding the drippings and the bone to the mix.  The pieces of meat can be kept large; they should fall off the bone.