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Lancashire Hotpot     HT  MC  English  135mins

Serves 4     Hot Pot    Lamb   Main Course  Gluten Wheat free Dairy Free   Eggless  England British Europe




675g/1 lb Potatoes

675g/1 lb Best End Neck of Lamb

4 Lamb's Kidneys

1 Large Onion, sliced

Salt and Pepper

1 heaped teasp Dried Mixed herbs

300ml/10 fl.oz. Fresh Stock





1. Preheat the oven to 190C, 375F,Gas mark 5. Peel and slice the potatoes and arrange a double layer at the bottom of a deep ovenproof casserole.


2. Cut the meat into even sized pieces. Skin, core and slice the kidneys. Place half the meat and kidneys on top of the potatoes in the casserole, top with half the sliced onions. Add the remainder of the meat and kidneys and top with the remainder of the onions.


3. Add the mixed herbs, salt and pepper to the hot stock then pour over the meat and potatoes in the casserole. Top with the remaining sliced potatoes then cover tightly with a lid or foil. Place in the oven and cook for 2 hours.


4. 20 minutes before the end of the cooking time, remove the cover so the potatoes brown. Serve the hot pot very hot.




More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More English Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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