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Lancashire Hot Pot (Inspired by Nigel Haworth)


  1. Pre-heat the oven to 140°C
  2. Place the lamb in an earthenware dish and season with 15g of salt (approx.), pepper and dust with the flour
  3. Sweat the onions with 20g of butter and a pinch of salt until translucent. Cool, then add to the lamb.
  4. Pour on the white chicken stock.
  5. Thinly slice the potatoes, dry and season with 5g of salt and some pepper. Mix with 30g of melted butter and layer on top of the lamb/onion mix.
  6. Bake for 2¾ hours.
  7. Brush with the rest of the melted butter.
  8. Serve with pickled red cabbage, beetroot and salt baked carrots.