Lancashire Hot Pot

700g (1½ lb) Middle Neck of Lamb
450g (1lb) Potatoes
300ml (½ pint) Lamb or Beef Stock
2 Onions
2 Carrots
1 small Turnip
Butter or Dripping

Pre-heat oven to 190°C; 375°F: Gas 5.
Slice the vegetables, trim the lamb.
In a large casserole dish place alternate layers of vegetables and lamb ending with a layer of potatoes.
Pour over the stock.
Brush the potatoes with a little melted butter or dripping.
Cover and bake for 1½ hours.
Remove from the oven uncover and brush the potatoes with melted butter or dripping.
Return to the oven for another 30 minutes, uncovered, to brown the potatoes.

MeatRecipes

Lancashire Hot Pot

Meat
Recipes