Lancashire Hot-pot

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 8 × 6 oz (175 g) middle neck lamb chops
  • 4 lamb’s kidneys, cored and sliced
  • 2 lb (1 kg) potatoes, sliced
  • 8 oz (250 g) onions, sliced
  • Salt and pepper
  • 10 fl oz (300 ml) veal or lamb stock
  • 1 oz (25 g) lard or dripping


Trim any excess fat from the chops, melt it down and use it to fry the chops and kidneys over a high heat for 3 to 4 minutes. Rinse the potatoes thoroughly in cold water and put a layer of them in a deep ovenproof dish. Lay some of the chops on top and cover with a layer of kidneys and onions. Continue with these layers, seasoning each with salt and pepper, and finishing with a layer of potatoes. Pour over the stock and brush the potatoes with melted lard or dripping, or the melted-down fat from around the kidneys if available.

Cover with a lid and cook in the oven at gas mark 4, 350°F (180°C), for 2 hours. Remove the lid; increase the heat to gas mark 6, 400°F (200°C), place the dish near the top of the oven and cook for 30 minutes more to brown the potatoes.