This version is a modern spin on the tradition, made with lonk lamb, pickled red cabbage, tangled carrots and garden leeks. Cooked long and slow for two-and-a-half hours, it remains a hugely popular dish on Northcote's menu and is best enjoyed with a fabulous bottle of full-bodied red as selected by managing director and director of wines, Craig Bancroft.
Try it yourself by booking a table here at Northcote, or by replicating the recipe at home. Here's how.
Lonk Lamb Lancashire Hotpot and Roast Loin
- Hot Pot Dish - Earthenware, Diameter – 12cms Height – 8cms
- Stainless steel cutter 6cm diameter
- 440gm Shoulder, neck & shin of Lonk lamb, cut into 3cm pieces (equal quantaties)
- 1 x Rack of under shoulder chops, trimmed and chimed cut into 4 neck chops
- 1 x Boneless best end of lamb
- 600g Tarleton Onions, thinly sliced
- 500g Maris Piper potatoes, peeled, medium size
- 10g Plain flour
- 40g Salted Butter - melted
- 2½ tsp Fine Sea Salt
- White pepper
- 25g Golden granulated sugar
- 10g Melted butter (for brushing the top of the hot pot)
- Season the lamb and the lamb chops with salt, sugar and a good pinch of pepper, dust with flour, put the lamb into the base of the hotpot dish and place the 4 chops evenly around the perimator of the dish
- Sweat off the onions in 15g of butter with half a teaspoon of salt for 2-3mins (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 hot pot dish.
- Put the 4 neck chops evenly around the perimeter of the hot pot bowl, pushing them firmly into the onions (make sure the clean bones are sticking prominently out of the hot pot dish).
- Slice the potatoes vertically [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, and mix well.
- Place the stainless steel cutter in the centre of the hot pot dish on top of the onions (this is to leave a space to put the roasted loin of lamb, when ready to serve).
- Put the sliced potatoes evenly on top of the onions, reserving the best-shaped potatoes for the final layer.
- Place the hotpot in a pre-heated convection oven for 2½ hours on 140c.
- Seal the loin of lamb until golden in colour. Then roast the loin for 8-10 minutes until pink. Then remove the loin and allow it to set for 5 minutes on a cooling rack.
- Brush the golden potatoes with a small amount of melted butter.
- Remove the stainless steel cutter, and carve the lamb loin and place it in the centre of the hotpot.
- Serve with pickled red cabbage, organic tangled carrots and leeks.