Steadman's Butchers - Recipes
2004 North West Awards for Excellence in Meat Products
Traditional Lamb Hotpot Triple Award Winner
1 Gold Award Traditional Lamb Hotpot.
2 Award for best product in category.
3 EBLEX Award for best product in show using English Beef or Lamb.
500g lean shoulder blade of Lamb (diced) 800g potatoes (Peeled sliced and slightly salted) 1 diced onion,2 diced carrots,1 small diced swede,1 clove of garlic (crushed), 750ml Lamb stock (thicken to taste with gravy granules), 1 tsp each dried parsley, rosemary, mint, pinch of salt, pinch black pepper and a knob of butter (melted). Fry onion gently in a little olive oil in a frying pan until soft. Remove onion, then brown the lamb. Place ingredients in a greased casserole, arranging potatoes in a layer on top. Brush over with butter. Bake uncovered,at gas mark 1,140C / 275F for 2 hours, then gas mark 9 240C / 475F for a further 30 minutes to brown potatoes.
Local Variation: include some diced black pudding. Serve with pickled red cabbage or pickled beetroot.
More of our favourite recipes
- Albondigas (Meatballs)
- Beef in Barolo
- Beef or Chicken Stroganoff
