HOTPOT IN THE 21ST CENTURY

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 thick pieces)
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
White pepper

Equipment:

Hotpot Dish - stoneware, diameter 8”/21cm, height 3.5”/9cm

Method:

1. 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.
2. 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.
3. 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.
4. Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
5. 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).
6. 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).
7. Serve with pickled red cabbage and glazed baby carrots.