Lancashire Hot Pot (Inspired by Nigel Haworth)

Cooking Time

Ingredients

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Ingredients

  • g Shoulder and neck of Herdwick lamb, cut into 4cm pieces (equal quantities)
  • g De-boned breast of Herdwick lamb, cut into 4cm pieces
  • g White onions, thinly sliced
  • g King Edward potatoes, peeled and medium size
  • g Plain flour
  • g Salted butter, melted
  • g Fine sea salt – approx
  • g White pepper
  • g White chicken stock

Method

  • 1

    Step 1

    Pre-heat the oven to 140°C
  • 2

    Step 2

    Place the lamb in an earthenware dish and season with 15g of salt (approx.), pepper and dust with the flour
  • 3

    Step 3

    Sweat the onions with 20g of butter and a pinch of salt until translucent. Cool, then add to the lamb.
  • 4

    Step 4

    Pour on the white chicken stock.
  • 5

    Step 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

    Step 6

    Bake for 2¾ hours.
  • 7

    Step 7

    Brush with the rest of the melted butter.
  • 8

    Step 8

    Serve with pickled red cabbage, beetroot and salt baked carrots.

Ingredients

  • 300 g Shoulder and neck of Herdwick lamb, cut into 4cm pieces (equal quantities)
  • 150 g De-boned breast of Herdwick lamb, cut into 4cm pieces
  • 500 g White onions, thinly sliced
  • 500 g King Edward potatoes, peeled and medium size
  • 15 g Plain flour
  • 60 g Salted butter, melted
  • 20 g Fine sea salt – approx
  • 1 g White pepper
  • 50 g White chicken stock