This is the classic version of Irish Stew - no carrott, pearl barley or anything else - as I learned to make it as a girl growing up in Ireland. It's made almost weekly in my house over the winter. I don't use the sage, but add an additional teaspoon of whole pepper corns. Lamb neck fillet is best for this dish, also I bake in a very slow oven (100-120C) for four hours or more, leave to cool and put in the fridge overnight. The next day the excess fat will have risen to the surface and solidified, so it's easy to remove. Pure comfort food!