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Preheat the oven to 180c/350f/Gas 4 (optional).
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1 Cut any large chops in half, trim off all the excess fat and render down the fat over a gentle heat in a heavy-based frying pan.
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2 Throw away the rendered down pcs.
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Toss the chops into the pan and cook till lightly browned, turning occasionally.
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Transfer to a plate, quickly toss the onions into the fat and then the carrots.
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3 Build the lamb, carrots and onions up in layers in a large casserole dish, seasoning each layer as you go.
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De-glaze the pan with the stock and pour into the casserole.
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4 Lay the potatoes on top, so they can steam while the stew cooks.
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Season, add in the thyme and bring to the boil on top of the stove.
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Cover with a damp paper lid and cover with the lid of the casserole.
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5 Transfer to the oven or possibly allow to simmer on top of the stove for 1-1 1/2 hrs till the stew is completely cooked, that will depend on whether it has been made with lamb or possibly hogget.
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6 When the stew is cooked, carefully pour off the cooking liquid into another pan, skim off the grease and re-heat.
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If you want to thicken the sauce slightly, you can make a roux with the butter and flour.
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7 Simply heat the butter in a small pan, stir in the flour and cook for 1-2 min on a low heat, stirring.
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Whisk into the sauce, a little at a time till you have the desired consistency.
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8 Season to taste and add in the parsley and chives.
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Pour the sauce back into the casserole and bring back to boiling point on top of the stove.
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Serve straight from the pot or possibly in a large pottery dish.
