12 med. potatoes, peeled
4 lg. onions, sliced
1 sprig fresh thyme or 1/2 tsp. dried
1/2 lb. slab bacon (rind removed)
1 lb. lamb neck, cut in 1-inch pieces
Salt and pepper to taste
2 c. cold water

Slice 4 potatoes thinly and layer in bottom of Dutch oven or stew pot. Then layer half the sliced onions, all the bacon, cut in 1-inch pieces, and all the lamb. Season generously. Layer remaining onions, then whole potatoes, season with salt and pepper. Add water. Cover pot with foil, then tight-fitting lid.

Bake at 350 degrees or simmer 2 1/2 hours or until sliced potatoes have disintegrated. Serve in shallow soup plates. Serves 6-8.