Traditional Lancashire Hotpot
In the heart of Lancashire I would always use heather reared
Bowland Lamb. Hotpot can be made
anywhere and I would suggest using the local lamb from your region.
Ingredients: (Serves 4)
1 kg Under shoulder, neck & shin of lamb (Cut into 3-4cm
700 g Thinly sliced onions
1 kg Peeled King Edward potatoes
25 g Plain flour
40 g Salted English Butter - melted
150 ml Chicken stock
3 tsp Sea Salt
Hotpot Dish - stoneware, diameter 8”/21cm, height 3.5”/9cm
- Season the lamb with 1 teaspoon of salt & a good pinch of pepper, dust with the flour. Put the lamb into the base of the Hotpot dish.
- Sweat off the onions in 15g of butter with one teaspoon of salt for 4-5mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the Hotpot dish.
- Slice the potatoes horizontally [2mm thick]. Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well.
- Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
- Place the Hotpot, covered in a pre-heated oven for 30 minutes on 180-200c (Aga equivalent bottom of the baking oven) then for approximately 2 1/2 hours on 130c (Aga equivalent in the simmering oven).
- Remove from the oven, take off the lid or cover, return to the oven on 180-200c for 30-40 minutes or until golden brown (Aga equivalent bottom of the roasting oven).
- Serve with pickled red cabbage and glazed baby carrots.