Title: Ardshane house irish stew
 Categories: Irish, Main dish, Meats, Mom's best
      Yield: 6 Servings
 
      4 lb Middle neck of lamb, cut in
           One inch chunks
      4 lb Potatoes, peeled
     10 sm Onions, sliced
      2 oz Pearl barley
      2 pt Beef stock
           Salt and pepper to taste
 
  "That's the basic recipe. You can add a load of sliced carrots and
  leeks to make it go further and about 5-6 tsps. of Worchestershire
  sauce or regular brown sauce wot you Yanks pour over everything!! If
  you like, you could add a half a pint of Guinness to your stock. I
  make my stock from the potato peelings, carrot tops, leek ends, and
  any other stuff I find lurking in the refrigerator. If you chuck in a
  few moldy lamb bones and boil/simmer for several hours, you should
  get a damned good stock (strain the liquid or you'll get God knows
  what stuck in your teeth!!) You'll need to start with about 5 pints
  of liquid. Then bung everything into a ginormous pan, bring to the
  boil, and then simmer for about two hours...should taste bloody
  orgasmic! Salt and pepper to taste, depending on your level of
  drunkeness!!"