Lancashire Hot Pot Revisited

When I saw the photograph of this recipe in a cookbook, I knew I just had to try it. There was a deep dish covered with a crust of golden potatoes. Piercing the crunchy topping were long, thin bones reaching skyward. As I researched the recipe, I discovered that the original dish used chops from Pennine sheep, a British breed known for its long rib bones. Older recipes for the dish often include oysters, then plentiful and cheap. I’ve omitted the oysters, as I don’t like the idea of cooking