Mutton hot pot

Serves 4-6

Mark Hi
Saturday 26 November 2005 01:00
Comments

Hot pot is probably one of the best known dishes in the North. There are various versions of Lancashire hot pot, but traditionally it would have been made with cuts of mutton such as neck chops. Kidneys and even some black pudding can be added. Back in the days when they were cheap, a few oysters would be slipped under the potato just for the last part of cooking. Mutton is in season now after a summer break and I strongly recommend using it for slow-cooked lamb dishes. You can buy it direct from Scotland from www.blackface.co.uk. Farmer Sharp's stall in Borough Market, London SE1, sells Herdwick mutton from the Lake District. If you can't get to the market contact info@farmersharp.co.uk.

800g mutton neck fillet, cut into rough 3-4cm chunks or 1.2kg mutton chops
6 lambs' kidneys, halved (optional)
Flour for dusting
Vegetable oil for frying
60g unsalted butter plus a little extra for brushing
450-500g onions, peeled and thinly sliced
1tsp chopped rosemary leaves
800ml lamb or beef stock (a good quality cube will do)
1kg large potatoes, peeled and thinly sliced
Salt and pepper

Pre-heat the oven to 220C/gas mark 7. Season the pieces of mutton and kidneys separately with salt and pepper and dust with flour. Heat a heavy-bottomed frying pan with a couple of tablespoons of vegetable oil and fry the mutton a few pieces at a time on a high heat until nicely coloured. Then drain in a colander. Fry and drain the kidneys afterwards, and set aside, mixed with the meat. Clean the pan and heat a couple of tablespoons of vegetable oil. Fry the onions on a high heat until they begin to colour, add the butter and continue to cook for a few minutes until they soften. Dust the onions with a tablespoon of flour, stir well and gradually add the lamb stock, stirring to avoid lumps, and sprinkle in the rosemary. Bring to the boil, season and simmer for about 10 minutes.

Now you're ready to assemble the pot. Take an oven-proof casserole dish with a lid or similar, cover the bottom with a layer of potatoes first, followed by the meat with a little sauce, then the potatoes again. Continue until the meat and sauce has all been used. Finish the top with a layer of nicely overlapping potato slices. Brush the top with a little of the sauce and cook in the oven with the lid on for about 30 minutes on 220C/gas mark 7, and then turn the oven down to 140C/gas mark 1 and leave for 2 hours.

Then remove the lid and turn the oven back up to 220C/gas mark 7. Brush the top with a little melted butter to allow the potatoes to brown for the final 15 minutes or so.

Serve with pickled red cabbage as they do up north, or with seasonal root vegetables or greens. It's guaranteed to keep the cold out.

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Please enter a valid email
Please enter a valid email
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Please enter your first name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
Please enter your last name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
You must be over 18 years old to register
You must be over 18 years old to register
Opt-out-policy
You can opt-out at any time by signing in to your account to manage your preferences. Each email has a link to unsubscribe.

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in