Recipe by Sackville
This is a famous recipe, often cooked on the British soap opera Coronation Street.
Top Review by SueVM
This was an excellent hot pot recipe. I made as is with just a few additonal adjustments. First off I could not find lamb neck so I went with whole lamb shoulder chops and added baby carrots as well as onions. Second I added 1 tablespoon of herbs de province to the mix and the end result tasted wonderful. Hubby is happy and so am I. Thank you Sackville for a great meal.
- 1 1⁄2 lbs lamb necks, cubed
- 1 1⁄2 lbs potatoes, peeled and thinly sliced
- 1 large onions or 2 medium onions, roughly chopped
- 3⁄4 pint light stock or 3⁄4 pint hot water
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon flour
- 1 ounce dripping
- 1 ounce butter (or use only 2 ozs. butter, no drippings)
- salt and pepper
Directions See How It's Made
- Preheat the oven to 325°F.
- Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.
- Seal the meat and continue frying until nicely browned.
- Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.
- Turn down the heat to medium.
- Fry the onions in the pan juices, adding a little more butter or dripping if necessary.
- When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices.
- As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps.
- Gradually add the rest of the liquid.
- Bring to a simmer, stirring constantly, add the Worcestershire sauce and season with salt and pepper to taste.
- Pour the onions and liquid over the meat and mix well.
- Tuck in the bay leaf (tear into 4 pieces if making individual hot pots).
- Arrange the potatoes over the meat in overlapping layers, seasoning each layer.
- Dot the top layer of potatoes with the remainder of the butter.
- Cover the dish and place on the top shelf of the oven for 2 hours.
- Uncover and cook for a further 30 minutes.
- If the potatoes are not brown at this point, turn up the oven and cook for a further 15 minutes, or finish under the grill, brushing the potato slices with more butter if they look dry.
- Serve with red cabbage and chips.