What you need (serves 4):
- 1 kg under shoulder, neck and shin of lamb (Cut into 3-4cm thick pieces) perferably regional lamb, eg Bowland Lamb
- 700g thinly sliced onions
- 1kg peeled King Edward potatoes
- 25g plain flour
- 40g salted butter, melted
- 150ml chicken stock
- 3tsp sea salt
- White pepper
- Hotpot dish - stoneware, diameter 8"/21cm, height 3.5"/9cm
- Season the lamb with 1 teaspoon of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the Hotpot dish.
- Sweat off the onions in 15g of butter with one teaspoon of salt for 4-5mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the Hotpot dish.
- Slice the potatoes horizontally (2mm thick). Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well.
Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
- Place the Hotpot, covered in a pre-heated oven for 30 minutes on 180-200C (Aga equivalent bottom of the baking oven) then for approximately 2½ hours on 130C (Aga equivalent in the simmering oven).
- Remove from the oven, take off the lid or cover, return to the oven on 180-200Cfor 30-40 minutes or until golden brown (Aga equivalent bottom of the roasting oven).