I aught to add my Mum's Irish family recipe for lamb stew. It's all a bit rough from memory but includes: neck of lamb, potatoes, leeks and pearl barley all well simmered together until the lamb meat falls away from the bone. Lots of salt and pepper, but no other seasoning. So what you end with is a salty broth thickened with the barley and veggies, which is sweet from the lamb. Lots of all of it piled into a bowl, and I always had second helpings... Yum!
It is fatty though, which for anyone familiar with Irish grub, isn't exactly a shocker.