- 75g Butter
- 500g lamb or mutton shoulder, diced into 1inch chunks
- 2 lamb kidneys, sliced & fat removed
- 1 onion, peeled and chopped
- 1 medium leek, finely chopped
- 2 carrots, peeled and diced
- 1tbsp plain flour
- 1tsp Worcestershire sauce
- 450ml lamb stock
- 1 bay leaf
- 2 large potatoes, peeled and sliced into ½ cm discs
This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal. We prefer to use mutton when possible, which has a richer flavour than Spring lamb, and lends particularly well to slowly cooked recipes such as this one. We recommend speaking to your butcher and asking about mutton which can be available all year round.
METHODDIFFICULTY: Medium 2 HRS 30 MINS
Preheat the oven to 160C
Season the lamb chunks with salt and pepper.
Melt 50g of the butter in a shallow casserole pan and when hot, brown the lamb in batches, removing to a plate. Repeat with the kidneys, also keeping to one side.
Add a little more butter to the casserole pan if needed and return to the heat. Fry the onion, leek and carrot for 8-10 minutes until softened and slightly browned. Stir in the flour and cook for 1 minute, stirring over the heat, before adding the Worcestershire sauce and stock. Return the lamb to the pan along with the bay leaf, stir well and bring to the boil. Remove from the heat and season with salt and pepper.
Arrange the sliced potato on top of the hotpot, overlapping the edges to create a pretty pattern. Melt the remaining butter and brush the top of the potato slices generously. Cover the hotpot with foil and place in the oven for 1 ½ hours, until the potatoes are cooked.
Remove the foil and turn the oven up to 190C. Cook for a further 10-12 minutes until the potatoes are golden brown. Serve with seasonal vegetables.
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