Lancashire Lamb Hot Pot

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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.

Prep: 20 mins

Cook: 7 hours

Serves 8

Excellent source of iron

Ingredients

1kg Quality Mark lamb neck chops
50g butter, softened
1kg waxy potatoes, washed and thinly sliced
5-6 carrots, peeled and thinly sliced
2 onions, peeled and thinly sliced
3 stalks celery, sliced
1-2 leeks, trimmed and finely sliced
2 teaspoons dried mixed herbs
4 cups light-flavoured beef stock

Method

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.

Suitable Cuts
Nutrition
Tip & Tricks

Nutrition Information Per Serving

Serving size: 501g

Energy kJ (kcal)	1642 (392)
Protein (g)	30.7
Fat (g)	17.5
Saturated (g)	8.5
Carbohydrate (g)	26.6
Sugars (g)	7.1
Sodium (mg)	191
Iron (mg)	3.1
Zinc (mg)	6.9
Vitamin B12 (ug)	3.3
Vitamin D (ug)	0.8
Selenium (ug)	3.5

Use 2 teaspoons chopped fresh rosemary in place of the dried herbs.
Omit the herbs and serve the hot pot with classic mint sauce.
Add a packet of soup mix, such as onion, French onion or spring vegetable to boost the flavour.
Add 250g sliced large mushrooms or whole button mushrooms.
Cut the meat from the neck chops if wished and discard the bone or use the bones to make stock. I like to cook the dish with the bones as they add flavour. Alternatively use 750g lean lamb shoulder meat cut into 3cm-4cm size pieces.