• Home
  • Cocktails
  • Culture
    • Dance
    • Opera
    • Theatre
    • Outdoor
    • London Sights
  • Featured
    • Books
    • Home Delivery
    • Recipe Kits
    • Giveaways
    • Homes and Gardens
  • Recipes
    • Meat
    • Soups
    • Lunch
    • Starters
    • Mains
    • Sides
    • Desserts
    • Cakes and Sweets
    • 5:2 Diet Recipes
    • Fish and Shellfish
    • Meat
    • Poultry
    • Vegetarian
  • Restaurants
    • Bloomsbury and Fitzrovia
    • Bermondsey, Borough and London Bridge
    • Chelsea
    • Camden
    • City of London
    • Clerkenwell
    • Covent Garden
    • Docklands
    • East London
    • Kings Cross
    • Knightsbridge
    • Kings Cross
    • Kensington
    • Marylebone
    • Mayfair
    • Oxford Circus
    • Oxford Circus
    • Paddington
    • St James
    • Soho
    • South Bank
    • South London
    • The Strand and Embankment
    • North London
    • Victoria and Pimlico
    • West London
    • Out of London
    • Miscellaneous
  • Travel UK
  • Travel Europe
    • Belgium
    • Croatia
    • Czech Republic
    • First Visit
      • Bulgaria
      • Netherlands
      • Poland
      • Romania
      • Slovenia
    • France
    • Germany
    • Greece
    • Italy
      • Sicily
    • Ireland
    • Portugal
    • Spain
    • UK
  • Travel Other
    • Caribbean Travel
      • Antigua
      • Barbados
      • Grenada
      • St Lucia
    • Ecuador
    • Egypt
    • India
    • Qatar
    • Mexico
    • Oman
    • Rodrigues and Mauritius
    • Sri Lanka
    • USA

London Unattached - Luxury London Lifestyle

Luxury London Lifestyle for Metropolitan Singles and Couples - food, travel, restaurant reviews - London Unattached

You are here: Home / Recipes / Classic Lamb Hotpot recipe- Lancashire Hotpot

Classic Lamb Hotpot recipe- Lancashire Hotpot

April 14, 2022 by Fiona Maclean 1 Comment

Tweet
Pin
Share
Flip
Yum
Share

Last Updated on April 14, 2022

Simple, Traditional British Lamb Hotpot made with Herdwick Lamb

Herdwick lamb from the Lake District is such special meat.  While Lancashire is the region directly south of the Cumbrian Lake District, I have no doubt this is the meat that led to a lamb hotpot recipe so simple and yet so delicious that my six guests managed to eat through a recipe portioned for eight people – despite having already enjoyed a starter and despite knowing that there was hot cross bun bread and butter pudding to follow.

Lancashire hotpot herdwick lamb

When we were offered a sample ‘half lamb’ from Lake District butcher Roast Mutton, I knew instantly that at least one of the recipes I’d make would be a classic lamb hotpot, a Lancashire Hotpot.  My reasoning is that the quality of the meat would really shine through with a dish that doesn’t need much more than meat, potatoes, onions and stock.  And, the advantage of using Herdwick lamb from Roast Mutton was that I could have the meat butchered exactly as I wanted it – and I could have the bones to make stock.

Herdwick Lamb

Herdwick Lamb is a heritage breed from the Lake District.  It’s particularly famous for a hardy constitution which means it can stay out on the hills over winter and seldom needs any extra feed.  The resulting meat is very sweet and tender and packed with flavour.  We’ve already made a few recipes with the lamb – for a herb crusted rack of lamb, a slow roast leg of lamb and for a South African dish called tomato bredie which I think sounds truly intriguing.  My own hotpot uses a gently adapted recipe from the ROAST cookery book, simply because it is the kind of unfussy recipe I remember my mother using, though she’d probably have used dripping rather than butter.  I added carrots and celery because I seldom make a stew or a casserole without them.  And, I didn’t add oysters or kidneys – for me, this is a protein-heavy dish already – and neither ingredient is particularly frugal these days.

Lamb Hotpot made up

It’s a very simple dish to make, although having a mandoline to slice the onions and potatoes does make it a lot easier.  Traditionally this dish would have been made in a special earthenware pot.  I chose to use a very heavy deep roasting pan simply because I wanted lots of crunchy potatoes.  As I mentioned, the version I used was based on one from the Roast cookbook.  Other versions involve sealing the lamb in advance and adding things like lamb kidneys or even oysters.  My 

Here’s the recipe if you want to try for yourself.  Do try to make your own stock – there are two different methods of which the first involves roasting the bones initially so that you get a dark, rich stock.  I used the second method – a piece of cake if you have a pressure cooker.  If you don’t have lamb bones then do use a good quality stock cube or, my favourite, Essential Cuisine stock (you can buy it from Amazon).

lamb hotpot
Print
Lamb Hotpot - Classic Lancashire Hotpot
Prep Time
20 mins
Cook Time
1 hr 30 mins
stock cooking time
1 hr
 

An easy recipe for a classic Lancashire Hotpot - a lamb hotpot made with Herdwick Lamb

Course: Main
Cuisine: British
Keyword: carrots, hotpot, Lamb, onions,
Servings: 8
Calories: 475 kcal
Author: Adapted from the Roast cookbook
Ingredients
Stock
  • 1.5 kg Lamb bones
  • 1 large Onion
  • 1 large Carrot
  • 1 bouquet garni of bay, rosemary and thyme
  • 1 litre water
Lancashire Lamb Hotpot
  • 1 kg Shoulder, Leg and Neck of Lamb cut into 4cm cubes
  • 1.5 kg Potatoes
  • 3 large Brown Onions
  • 2 large Carrots
  • 2 sticks Celery
  • 700 ml Lamb stock
  • 100 grams Flour
  • 100 grams Butter
  • 2 tablespoons Fresh Rosemary (leaves only, chopped)
Instructions
Stock
  1. Put the lamb bones, herbs and stock vegetables into a pressure cooker

  2. Cover with at least a litre of cold water

  3. Set the pressure to high and the timer to one hour

  4. Once the stock is cooked, release the pressure naturally

  5. If you prefer, make this on a hob by filling a stock pot, bringing to the boil and simmering for 2 hours.

  6. Strain the liquid and allow to cool before refrigerating

Lancashire Lamb Hotpot
  1. Preheat the oven to 190C (fan) or 200C (conventional oven)

  2. Season the flour with plenty of salt and pepper

  3. Peel and slice the onions into rounds about 1/2cm thick

  4. Peel and slice the potatoes into rounds about 1/2cm thick

  5. Trim the carrots and celery and dice them into 1cm pieces

  6. Put half the butter into a large, deep saute pan and melt over a moderate heat

  7. Add the onion slices and rosemary, season with salt and pepper and cook gently for 6-8 minutes. Add the carrots and celery for the last 2 minutes of cooking

  8. Meanwhile, sprinkle the flour over the lamb and mix well.

  9. Once the onions are soft, set to one side and add the remaining butter to the pan so that it melts, then take it off the heat

  10. Add the potatoes and season well with salt and pepper. Toss the potatoes around gently so all the pieces get coated with butter

  11. Spread the lamb out across the base of a heavy roasting pan or shallow casserole

  12. Top the lamb with the onion and vegetable mixture.

  13. Now layer in the potatoes, overlapping the slices as neatly as possible.

  14. Heat up the lamb stock (I did this in the microwave) till it's nearly at boiling point

  15. Pour it gently into the casserole

  16. Cover the casserole with a lid or with foil and put it into the oven

  17. Cook for 45 minutes covered, then remove the lid or foil and continue to cook for a further 45 minutes. Check regularly to make sure the potatoes are not overcooking

  18. Serve with buttered green vegetables

If you’d like to order Herdwick lamb or other meat from Roast Mutton, they deliver across the country.  Master butcher Rob will happily discuss your plans and butcher your meat accordingly.

 

 

Filed Under: Mains, Meat, Recipes

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Fiona Maclean says

    April 14, 2022 at 9:56 pm

    Delicious and simple!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Follow Us

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • StumbleUpon
  • Tumblr
  • Twitter

About London-Unattached

  • Enquiries/PR
  • London Unattached Contributors
  • London Unattached Privacy Policy
  • Media Pack

London Unattached Newsletter

Sign up for our newsletter here. We promise not to spam - and you can unsubscribe at any time

Recently Published

  • Everyday at the New Diorama Theatre
  • The Father And The Assassin at The National Theatre
  • 100 Paintings- The Hope Theatre – Review

The Frugal Flexitarian

Looking for more recipes? Check out our new site, The Frugal Flexitarian, for easy, cost effective recipes to enjoy at home.
Find My 5:2 Diet Recipes quickly and easily

Find Us

blogl
VuelioTop10Badge2020

Copyright © 2022 · Magazine Pro Theme on Genesis Framework · WordPress · Log in