Lancashire Hot Pot, Lamb Recipes

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Lancashire Hot Pot

Preparation Time: 20 minutes
Cooking Time: 1 hour 40 minutes

Lancashire Hot Pot takes a while to cook in the oven but is well worth the effort. The basic recipe uses neck of lamb, shallots, potatoes and kidney, layered in the dish and slowly cooked in a oven. If you don't like the taste of kidney try some black pudding instead. The quality of the stock is crucial, so if possible make your own lamb stock in advance.

Ingredients: Serves 4

650g neck of lamb
200g lambs liver (or black pudding)
500g potatoes sliced thinly
250g shallots sliced thinly
Pepper and salt
4 bay leaves
150ml of lamb stock

Cooking Instructions:

1. Cut the neck of lamb into 2 inch pieces, then brown off the lamb in a frying pan, together with the sliced kidneys.

2. Peel the potatoes and shallots and slice, put a layer of potatoes in the bottom of an ovenproof casserole dish.

3. Put the lamb and bay leaves into the casserole dish cover with the onions and kidneys.

4. Arrange the rest of the sliced potatoes on the top and cover with the stock.

5. Cover and cook for 1 hour at 180°C. Then add a few knobs of butter to the top, and cook uncovered for another 40 minutes.