Lamb Hot Pot: A Hearty And Healthy Comfort Food

Lamb hot pot is a popular dish that originated in the North of England nearly 200 years ago during the cotton industry in the 19th century. It is typically made with layers of sliced potatoes, browned onions, lamb, stock, and seasoning. This hearty meal is usually left to cook slowly, resulting in juicy lamb and crisp potatoes. While it can be a delicious and flavourful option, the nutritional value of lamb hot pot depends on the specific ingredients and cooking methods used.

Lamb hot pot nutritional value

Lamb hot pot is a traditional English dish, originating in Lancashire during the 19th-century cotton industry. It is a casserole made with layers of sliced potatoes, browned onion, lamb, fresh thyme, stock, and seasoning.

A serving of Lancashire hot pot contains 402 calories, with 23g of carbohydrates, 17g of protein, 26g of fat, 13g of saturated fat, 71mg of cholesterol, 771mg of sodium, 878mg of potassium, 4g of fibre, 4g of sugar, 6260IU of Vitamin A, 19.5mg of Vitamin C, 77mg of calcium, and 5.5mg of iron.

The dish is relatively high in fat and saturated fat, and those on a low-fat diet may want to consider a healthier alternative. However, lamb hot pot does provide a good source of protein, vitamins, and minerals.

The recipe can be adapted to be gluten-free by using gluten-free stock cubes, gluten-free plain flour, and checking that the Worcestershire sauce used is also gluten-free.

The history of lamb hot pot

Lamb hot pot, or Lancashire hotpot, is a stew that originated in Lancashire in the North West of England. The dish is thought to have originated during the cotton industry in the 19th century. It was a simple meal that was left to cook slowly throughout the day, ready to be eaten by cotton workers after their shift.

In the early days, the dish probably contained mutton and was cooked with a lamb bone left in for added flavour. The meat was often bulked out with oysters, which were very cheap at the time. The dish was cooked slowly in a pot at a low heat and was left to cook while the family was at work.

The first use of the term "hotpot" to refer to a meat stew was in The Liverpool Telegraph in 1836. The Oxford English Dictionary (OED) cites the dish as being served in Liverpool in 1842. The Oxford Companion to Food (OCF) cites Elizabeth Gaskell's 1854 novel North and South, which depicts hotpot as the most prized dish among cotton workers in a northern town.

The OCF food historian Roy Shipperbottom writes:

> It may be that local cheap coal (used in locally made kitchen ranges) and the fact that the potato came early into use in Lancashire combined to make this dish popular. Also, it was a great advantage that hotpot could be left to cook while the family were at work.

Today, the dish usually consists of lamb and onions covered with sliced potatoes and slowly baked in a pot containing stock or water. Some recipes also include carrots, kidneys, or oysters.

How to make a lamb hot pot

Ingredients:

• Oil
• Lamb
• Onions
• Flour
• Stock
• Bay leaves
• Salt
• Pepper
• Worcestershire sauce
• Carrots
• Potatoes
• Butter
• Thyme

Method:

First, preheat your oven to 170°C/Fan 150°C/Gas 3½.

Then, heat some oil in a pan and fry off some diced lamb until lightly browned. Remove the lamb from the pan, add the onions and cook until soft. Add the lamb back into the pan, stir in the flour, and cook for a minute. Next, pour in the stock, add the bay leaves, salt, pepper, and Worcestershire sauce, and stir.

Transfer the contents to an ovenproof dish and stir in chopped carrots. Top with thinly sliced potatoes, overlapping each other. Brush the potatoes with melted butter and sprinkle on some thyme.

Cover and place in the oven for 1 hour. Then, remove the lid, increase the heat, and cook for a further 30-45 minutes until the potatoes are browned and crisp.

Tips:

• You can use a mandolin to cut the potatoes, but a sharp knife will also work.
• For a good ratio of potato to lamb, use a wide, shallow dish.
• For a gluten-free version, use gluten-free stock cubes, flour, and Worcestershire sauce.

Variations of lamb hot pot

Lamb hot pot is a traditional dish from Lancashire, England, that has been around for nearly 200 years. While there are many variations of the recipe, it is commonly made with lamb, butter, onions, and layers of potatoes. Here are some ways in which you can change up the classic recipe:

Oysters and/or Kidneys

In the past, lamb hot pot was often made with oysters as they were very cheap in the 19th century. You can also add lamb's kidney for extra flavour.

Stock

Some variations of the dish are made without stock, but adding stock can create a meaty gravy that goes well with the lamb.

Vegetables

You can add carrots to the dish, or other vegetables of your choice. Some recipes also include swede.

Herbs

You can add herbs like bay leaves and thyme to enhance the flavour of the dish.

Potato Thickness

The thickness of the potato slices can vary depending on your preference. Thinner slices (around 2-3mm) will result in crispier potatoes, while thicker slices may require a longer cooking time.

Cooking Method

The lamb hot pot can be cooked in a slow cooker or oven. If you want crispy potatoes, it's best to cook it in the oven.

How to serve lamb hot pot

Lamb hot pot is a traditional English dish, specifically from Lancashire, that has been around for nearly 200 years. It is a hearty meal that is easy and relatively cheap to make. Here is a step-by-step guide on how to serve lamb hot pot:

Ingredients:

• Lamb (neck, shoulder, or leg)
• Butter or dripping
• Onions
• Flour
• Stock (chicken or vegetable)
• Bay leaves
• Salt and pepper
• Worcestershire sauce
• Carrots
• Potatoes
• Thyme

Method:

• Preheat your oven to 170C/325F (fan).
• Melt some butter or dripping in a medium-sized casserole or saucepan.
• Fry the lamb until lightly browned all over (about 3-4 minutes).
• Remove the lamb from the pan and set aside.
• In the same pan, add the onions and cook until soft (about 3-4 minutes).
• Return the lamb to the pan and stir in the flour. Cook for another minute.
• Add the stock, bay leaves, salt, pepper, and Worcestershire sauce. Stir everything together and bring to a gentle bubble.
• Place a lid on the pan and cook in the oven for 30 minutes.
• After 30 minutes, remove the pan from the oven and stir in the carrots.
• Transfer the contents of the pan to a casserole or pie dish.
• Top the dish with sliced potatoes, brushing them with melted butter or dripping and sprinkling with dried thyme.
• Cover the dish and place it back in the oven for 1 hour.
• After 1 hour, increase the oven temperature to 200C/400F (fan) and remove the lid.
• Cook for an additional 30 minutes, or until the potatoes are browned and crisp.
• Remove the dish from the oven and let it rest for 5 minutes before serving with green vegetables or a dollop of pickled red cabbage.

Tips:

• You can use a mandolin to cut the potatoes, but a sharp knife also works well.
• The potatoes should be about 2-3mm thick to ensure they are cooked and crisp on top.
• If you want to make the dish in advance, cook it up until the end of step 5, then cool, cover, and refrigerate or freeze. To reheat, follow the same cooking instructions as before.
• If you want to make the dish in a slow cooker, brown the lamb in a frying pan first, then transfer to the slow cooker. Softened the onion, stir in the flour, stock, bay leaves, salt, pepper, and carrots, and then transfer to the slow cooker. However, you won't get the crispy potato topping with this method.

Frequently asked questions