Lamb Hotpot

Preheat the oven to 160°C.

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.

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.