Name: Hotpot Mabel’s Yorkshire Lamb Hotpot
Yield: Feeds 4-6
Ingredients: 3 bay leaves; 1 tbsp Henderson’s Relish (a Sheffield brand; use Worcestershire sauce if you can’t find it); 1 kg (2¼ lb) old potatoes, peeled and cut into 0.5cm (¼in) slices; 600 ml (2½ cups) lamb stock (or an Oxo cube in 600 ml/2½ cups of water if you want to be very traditional); 75 g (5 tbsp) dripping (or butter if you can’t get dripping); 20 g (2 tbsp) plain flour; 50 g (4 tbsp) butter, cut into small chunks; 1 large onion, sliced; 2 sticks celery, chopped into 2cm (¾in) chunks; 6 carrots, peeled and chopped into 2cm (¾in) chunks; 1 kg (2¼ lb) lamb shoulder, cut into 5cm (2in) chunks

Preparation info

Feeds
4-6

Difficulty
Medium

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

My grandmother was known to us all as ‘Hotpot’. In fact, until I was eight or nine, I thought hotpot was the generic name for all grandmothers - grans, grandmas, grannies, hotpots. She was so called because of her legendary lamb hotpot.

Her hotpot expertise was especially notable for two reasons. First, she was a good Yorkshire woman, so her skill at making lamb hotpot, traditionally a Lancashire dish, a county for which the Yorkshire folk hold an ancient grudge, was practically her