Lancashire Lamb Hot Pot
Traditional Slow Cooked Recipe
This working man’s family meal originated in Northern England during a time when families would bake their own bread in a farmhouse brick oven. Once the bread was cooked, the stews were put in and left to simmer slowly until day’s end.
Rate this recipe
1kg Quality Mark lamb neck chop
50g, softened butter
1kg, washed and thinly sliced waxy potatoes
5-6, peeled and thinly sliced carrots
2, peeled and thinly sliced onions
3 stalks, sliced celery stalks
1-2, trimmed and finely sliced leeks
2 tsp, dried mixed herbs
4 cups beef stock
To Slow Cook
Turn the slow cooker on to pre-warm while gathering and preparing the ingredients.
If wishing to brown the ingredients then: Brown the lamb chops in a dash of oil or knob of butter in a hot frying pan.
Do not crowd the pan, as the lamb chops will stew.
Spread half the butter over base of the pre-warmed slow cooker.
Layer half the potato slices evenly over the base of the pot.
Layer the lamb, carrots, onions, celery and leek on top of the potatoes.
Sprinkle over the mixed dried herbs.
Layer the remaining potato slices on top ensuring that the top layer is nicely arranged.
Season liberally with salt and pepper.
Pour in the stock or water and place a piece of baking paper on top. This will prevent the potatoes from discolouring.
Cover with the lid.
Cook on low for 7-8 hours or high for 4-5 hours or until the meat and vegetables are tender.
Preheat the grill to 220ºC.
Remove the paper.
Brush the top potato layer liberally with the remaining butter.
Lift the crockery insert from the crock pot and place under the preheated grill until the potatoes are golden.
Serve with vegetables, peas are a classic partner.
Nutrition Information per Serving (501g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)