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Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

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Hotpot was designed for the long bones of the Lancastrian sheep which acted as a frame to hold in the other ingredients. Sheep breeds have changed so much that you can’t really often find that effect with mutton, but venison chops do very well instead. As far as I know, no one nowadays makes black pudding (blood sausage) with deer’s blood but in Orkney and the Isle of Harris (Scotland) they make theirs with sheep’s blood. St is quite delicious and really suited to this venison dish but any