Tillie Doyle
Lamb hot pot is a traditional English dish that originated in the 19th century during the cotton industry. It is a simple, hearty meal that was left to cook slowly, ready to be eaten by workers at the end of their shift. The dish is usually made with lamb or mutton, onions, and carrots, cooked under a layer of sliced potatoes. To make lamb hot pot in a slow cooker, start by seasoning the lamb with salt and pepper and browning the meat in a hot pan. Add butter to the pan and sauté onions and leeks until softened. Stir in flour and stock to make a gravy, then add Worcestershire sauce, tomato paste, garlic, and cranberry sauce. Add the lamb and pan contents to the slow cooker, along with parsnips, carrots, and bay leaves. Layer sliced potatoes on top, overlapping them slightly, and cook until the potatoes are browned and the lamb is tender.
| Characteristics | Values |
|---|---|
| Lamb cut | Shoulder, chops, leg, or minced lamb |
| Lamb preparation | Trim the fat, cut into chunks, season with salt and pepper, and brown in a pan |
| Other ingredients | Onions, carrots, parsnips, leeks, potatoes, beef or lamb stock, Worcestershire sauce, tomato paste, garlic, rosemary, thyme, bay leaves, butter, and/or olive oil |
| Cooking method | Brown the lamb, add vegetables and stock, simmer, layer potatoes on top, and cook in the oven or slow cooker |
| Cooking time | 60-90 minutes in the oven, 4-8 hours in a slow cooker |
| Serving suggestions | Pickled red cabbage, beetroot, or crusty bread |
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What You'll Learn
Choosing the right cut of lamb
The lamb shoulder is a popular choice for slow cooking due to its rich flavour, affordability, and versatility. It is larger and has more connective tissue, resulting in tender meat when cooked for an extended period. The higher fat content in the shoulder also contributes to its juiciness, making it ideal for moist and flavourful stews.
Another option is the leg of lamb, a large and versatile cut that can be roasted, grilled, or braised. It has less fat and connective tissue than the shoulder, cooking faster but requiring careful handling to avoid dryness. A bone-in leg of lamb provides more flavour and can be stuffed with herbs and garlic.
Lamb shanks and neck cuts are also excellent choices for slow cooking. Shanks become fall-off-the-bone tender when braised slowly, absorbing rich flavours from the cooking liquid. Meanwhile, the neck, often overlooked, offers a deep, rich flavour that develops over time and is perfect for flavourful stews.
When preparing a lamb hot pot in a slow cooker, selecting the appropriate lamb cut is crucial. The shoulder, leg, shanks, and neck cuts each bring distinct qualities to the dish, ensuring a tender, juicy, and flavourful outcome.
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Preparing the vegetables
Next, chop up your onions and leeks. These will be added to the pan and sautéed with butter until softened but not coloured. You can also add mushrooms and peppers to the mix for extra flavour and texture. For a more traditional lamb hot pot, you can also add oysters and/or kidneys.
Once you have your potatoes, onions, and other vegetables chopped and prepared, it's time to start assembling your lamb hot pot in the slow cooker. Layer the potatoes on the bottom of the slow cooker, overlapping them slightly. Then, add your lamb, followed by the onions, leeks, and other vegetables. Continue layering the ingredients, ending with a layer of potatoes on top.
Finally, pour your stock over the ingredients and add any additional seasonings, such as Worcestershire sauce, tomato paste, garlic, and cranberry sauce. Give everything a stir to make sure all the ingredients are well combined, and then set your slow cooker to low for 5-6 hours or high for 3-4 hours.
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Making the gravy
First, season the lamb with salt and pepper. Then, heat some oil in a pan and brown the lamb in batches over high heat. Set the meat aside. Next, add butter to the hot pan and sauté the onions and leeks until they are softened but not coloured. Now, stir in the flour and a little stock to make the gravy. You can add more flavour to the gravy by stirring in Worcestershire sauce, tomato paste, garlic, and cranberry sauce. If you're making a traditional Lancashire hotpot, you can also add lamb kidneys and oysters.
Once the gravy is ready, add the stock, lamb, and the contents of the pan to the slow cooker. You can also add parsnips, carrots, and bay leaves to the slow cooker for extra flavour and nutrition. If you prefer a thicker gravy, you can stir in some cornflour mixed with cold water to the slow cooker.
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Cooking the hot pot
To make a lamb hot pot in a slow cooker, you'll first want to prepare your ingredients. Trim any excess fat off the lamb and cut the meat into rough 3cm chunks. Lamb shoulder is a good choice for this recipe. Season the lamb generously with salt and pepper.
Next, heat some oil in a pan and brown the lamb in batches over a medium-high heat. You can skip this step if you're short on time, but it does add a lot of flavour to your stew. Set the browned lamb aside, then add butter to the pan and sauté onions, leeks, and carrots until softened. Stir in flour and a little stock to make a gravy, then add Worcestershire sauce, tomato paste, garlic, and cranberry sauce.
Now, add the lamb back to the pan along with the remaining stock, and stir in any other root vegetables you're using, such as parsnips or carrots. Bring the mixture to a simmer, then transfer it to your slow cooker.
Finally, layer sliced potatoes over the top of the mixture, overlapping them slightly. You can use floury potatoes such as Maris Piper, sliced fairly thin, so they cook through and become crispy. Dot the top of the potatoes with butter and sprinkle with thyme, salt, and pepper. Cover and cook on low for 5-6 hours, or on high for 3-4 hours, until the lamb and potatoes are tender.
If you want crispy potatoes, transfer the hotpot to an ovenproof dish and place it in the oven at 200°C for 20-30 minutes, or until the potatoes are browned.
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Serving suggestions
Lamb hot pot is a delicious and hearty meal, perfect for family dinners or when cooking for a crowd. This traditional English dish is best served with a variety of sides and accompaniments to elevate the rich flavours of the lamb and root vegetables.
Firstly, consider serving the lamb hot pot with freshly cooked greens, such as green beans, broccoli, or peas. These add a fresh and healthy element to the dish and provide a nice contrast to the rich gravy. You could also serve the lamb hot pot with crusty bread, perfect for dipping into the gravy and soaking up all the delicious flavours.
For a more filling meal, consider serving the lamb hot pot with mashed potatoes or adding a potato topping to the hot pot itself. The mashed potatoes can be made with butter and milk for extra creaminess, and they provide a great base for the rich gravy to sit on. If you want to keep the dish lighter, you can serve it with boiled or steamed potatoes, or even roasted potatoes for a crispy texture.
To add some colour and flavour to the dish, consider serving it with pickled red cabbage or beetroot. These provide a tangy and crunchy contrast to the tender lamb and vegetables. A simple side salad with a vinaigrette dressing could also work well, adding freshness to the meal.
Finally, don't forget the condiments! Some popular options include English mustard, horseradish sauce, or even a dollop of mint sauce or redcurrant jelly to complement the lamb. These condiments can really enhance the flavours of the dish and make it even more enjoyable.
With these serving suggestions, your lamb hot pot will be sure to impress and satisfy your family and friends!
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Frequently asked questions
You will need lamb, potatoes, onions, carrots, stock, and seasoning. You can also add parsnips, leeks, flour, Worcestershire sauce, tomato paste, garlic, and cranberry sauce.
You can use any type of lamb, such as lamb shoulder, chops, or leg. Just make sure to remove any bones first.
Trim any visible fat and cut the lamb into rough 3cm chunks. Season with salt and pepper, then brown the lamb in a pan with oil or butter before adding it to the slow cooker.
It typically takes around 8 hours on low or 4 hours on high.
