Lancashire Hot Pot
Ingredients
- 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
Instructions
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.
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.
Recipe Info
Views
789
Rating
Date
October 27, 2004
Categories
Casseroles