Lamb Hotpot

Posted by
The Pure Stock Co
Posted on
29 Feb 2024
Similar to a Lancashire Hotpot, which is traditionally made with mutton, this lamb hotpot is a great example of how cheaper cuts of lamb (scrag end & neck) can deliver the best flavoursome dishes when cooked slowly with a few key ingredients and real stock. Definitely worth the effort!
Servings 4 people


  • 500 ml Pure beef stock
  • 500 g Scrag end of lamb on the bone
  • 400 g Lamb neck whole piece
  • 150 ml Red wine Merlot
  • 2 Medium carrots
  • 4 Medium onions 2 sliced & 2 diced
  • 3 Celery sticks diced
  • 1 Leek diced
  • 5 Garlic cloves
  • 3 Potatoes
  • 1 sprig of Rosemary & Thyme
  • 40 g Unsalted butter
  • Salt and pepper to season


  • Defrost the beef stock in a pan to a warm liquid.
  • In a hot frying pan, season and sear all the lamb until beautifully coloured. (Remember colour = flavour) Remove and place in a casserole dish along with the herbs.
  • Add the sliced onion to the same pan and allow to colour lightly before adding 2 crushed cloves of garlic followed by the red wine – use this to de-glaze the pan – reduce by half and add to the casserole dish.
  • Add the beef stock to the lamb and cover with greaseproof paper and seal with tinfoil.
  • Place in a hot oven at 160C for 3 to 3.5hrs or until tender.
  • Remove from the oven and separate the sauce and the meat.
  • Pull the meat from any bones and excess fat and place back into the casserole dish.
  • Allow the sauce to settle, remove any fat and pass through a sieve back over the lamb.
  • Place the carrot, onion, leek and celery in a pan with half the butter and fry gently to soften before spreading evenly over the lamb.
  • Peel and thinly slice the potatoes and layer over the lamb quite tightly. Dab the remaining butter over the top, cover with the greaseproof paper and tinfoil (you can re-use the covering from earlier).
  • Place in the oven and bake for ½ hr at 160C then remove the cover and bake for a further 20 mins at 180/200C or until the potato has cooked and crisped up.
  • Serve with greens of choice.
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