Crispy Lamb with ‘Hotchpotch’

Crispy Braised Lamb Shoulder with Spring Vegetable and Pearl Barley ‘Hotchpotch’

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

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 2 shoulders of lamb, depending on the size, boned and rolled
  • 2 carrots
  • 2 onions
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Pre-heat the oven to 140°C/gas mark 1.

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.