The term ‘hotchpotch’ is basically an old term for a lamb and vegetable stew from which the term ‘hotpot’ derives. This dish also goes perfectly with a mutton and kidney faggot served as a garnish. The meat needs to be prepared 24 hours in advance to make sure it doesn’t break up.
1 or 2shoulders of lamb, depending on the size, boned and rolled
Colour the lamb in a deep roasting tray over a high heat on the hob until evenly browned. This is essential as it will flavour the braising juices that you’ll use for the finished sauce. Remove the browned lamb from the tray.