Lancashire hotpot

Name: Lancashire hotpot
Yield: Feeds four
Ingredients: 3 lamb’s kidneys; 8 lamb neck chops; 1 tbsp olive oil; 1 thick slice speck (smoked ham); ½ cup white wine; 750 ml (26 fl oz) water or chicken broth, heated; 2 carrots; 2 celery stalks; 2 onions; 2 tbsp butter; 1 tbsp butter; 750 ml (26 fl oz) water or chicken broth, heated; 2 bay leaves; 6 potatoes, peeled; 3 small sprigs rosemary

Preparation info

Feeds
four

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

The original one-pot-wonder, Lancashire hotpot is made of lambs’ neck and kidneys layered with potatoes and onions and not much else. I’ve added the sweet flavours of carrot, celery, herbs, smoky ham and white wine. I don’t add the kidneys, but I include them here for purist Lancastrians.

Ingredients

8 lamb neck chops
3 lamb’s kidneys
2 carrots
2

Main course

Method

Cut excess fat from lamb neck chops. Skin kidneys, and slice the meat on either side of the centre gristly bits. Set aside.

Peel carrots and chop into small dice. Slice celery finely, and chop onions finely. Heat butter and oil in a heavy-based frypan, add carrots, celery, onion, and the slice of speck, and cook for 10 minutes until they start to soften. Add white wine and allow to bubb