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A real Lancashire hot pot, from a real Lancastrian. No adding carrots or
other additional vegetables - that's just a stew.
1/2 leg mutton
3 large potatoes
2 large onions
500 ml lamb stock
knob of butter
few sprigs of rosemary (optional)
small bottle of ale (optional)
Remove the mutton from the bone and cut into 1/2 cm thick slices.
Peel the potatoes and onions and cut into 1/2 cm thick slices.
In a deep casserole dish, alternate layers of mutton, potato and onion.
Start with the mutton and end with a layer of potato on top.
(if available, place a rosemary sprig on top of the layers of mutton)
Once layered, pour on the lamb stock (and ale) until the liquid sits just
below the top layer of potatoes.
Cook in a pre heated oven at 160 degrees Celsius for one and half hours.
Top up with stock/ale if looking a bit dry but don't cover the top layer!
Twenty minutes before the end drop some knobs of butter on the top layer of
potatoes to crisp them up.
Many Thanks to Liam Westley for this recipe
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