800g mutton (or lamb) neck, chops or diced
6 lamb kidneys, cleaned and quartered
500ml lamb stock
700g potatoes, sliced into ½cm-1cm slices, and kept in cold water
1 onion, roughly sliced
4 large rosemary sprigs, leaves removed and finely chopped
1 bay leaf
1 tablespoon flour
1 tablespoon Worcestershire sauce
Clarified butter, for frying
Ground black pepper
For the roast beetroot:
3 rosemary sprigs
Ground black pepper
Preheat the oven to 170C.
Melt a tablespoon of clarified butter in a frying pan over a high to medium heat. Add the mutton chops (or diced meat, depending on which you’ve chosen), season with salt and pepper and brown on both sides. Fry in batches if you have a smaller pan, and place into a medium-sized casserole pot.
When you’ve fried all the meat, return the pan to the heat (without rinsing) and add a little more clarified butter. When the pan is hot, add the kidneys, season with salt and pepper and fry until evenly browned. Then add the kidneys to the casserole with the mutton.
Return the same frying pan to the heat, but turn down to a low heat. Add another spoon of clarified butter. When it’s hot, add the onion, bay leaf and rosemary, and sweat them until they’re softening. Dust the flour over the onions and stir to coat them evenly. Pour in the Worcestershire sauce and lamb stock. This will be the sauce or gravy for the hot pot. Gently simmer the sauce until it starts to thicken. Season to taste with salt and pepper and pour enough into the casserole pot to cover the mutton and kidneys.
Arrange the potatoes on top of the mutton, overlapping each slice slightly, in a circular pattern until you reach the centre. Season the potatoes with salt and pepper and rub with a knob of butter. Cover with a lid (or foil if you don’t have a lid) and cook in the oven for 1½ hours.
For the roast beetroot, place the whole beetroots (complete with their sprouting tops, without which they will leak their juices), and all the other ingredients, with a splash of water, into a roasting tray. Cover with foil and roast in the oven for 1½ hours, until the beetroots are tender when pierced with a knife. When they are cool enough to peel, the skin should come away easily. Keep them warm.
For the goat’s cheese crème to accompany the roast beetroots, simply mix all the ingredients - an electric whisk works well. Season with salt and pepper.
To crisp the potatoes on the hotpot, either remove the lid for the last 15 minutes of cooking and turn up the heat to 200C, or place under the grill for 10 minutes. Serve the beetroots with a spoonful of the goats cheese crème, alongside the Lancashire hotpot.
Cut from the shoulder, these lean pieces of meat are ready to cook in stews, casseroles and curries. This item is sold in 500g packs.
On the bone and ideal for slow cooking, this is the lamb of Irish stew – and many other hearty dishes.