EN
Advanced search
  • Glossary
  • Lancashire Hotpot - lamb stew under potatoes

Lancashire Hotpot - lamb stew under potatoes

Lancashire Hotpot is a traditional dish from north-west England, specifically from the county of Lancashire. Neck or shoulder of lamb is cut into pieces and layered with onions, carrots, and kidneys in an earthenware pot. Thin slices of potato are arranged on top, which turn golden and crispy during baking, while the layers beneath simmer in the meat juices.

Lancashire Hotpot - lamb stew under potatoes
  • Lancashire Hotpot dates from the industrial era of Northern England and was a meal for textile workers.
  • The potato slices on top act as a 'lid', keeping in moisture while crisping up beautifully.
  • The traditional recipe includes lamb kidneys, which give the sauce a rich depth of flavour.
  • The dish is baked at a low temperature for 2-3 hours in a stoneware or ceramic pot.
Ad
Ad
Image line 1
Image line 2
Image line 3
Image line 4
Image line 5
Image line 6
Image line 7
Image line 8
Image line 9
Image line 10