Lamb Hotpot

• 1 kg scrag end or neck of lamb
• 4 lamb’s kidneys, trimmed, cored and diced (optional)
• 50

Brown the lamb in a heavy cast iron pot over a high heat in the dripping, then remove and do the same with the kidney. Set the meat aside and turn the heat down. Add the sliced onions, bay leaf and thyme and cook until the onion is softened and slightly caramelised. Stir in the flour and cook for 1 minute. Add the Henderson’s and stock to the onions, bring to the boil and then reduce the heat t