Dorset hot pot

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Next

By Valentine Warner

Published 2014

  • About

This is just plain old cosy TV and blanket food for eating after coming home from walking the steep misty sheep tracks on the side of Lewesdon Hill, where my soul belongs.

Eat with buttered spring greens, cabbage, or cooked turnip or radish tops.


  • 400 g lamb neck fillet, sliced about 1.5cm thick
  • 70 g unsalted butter
  • 3


  1. Preheat the oven to 210°C/fan 190°C/gas 6½.
  2. Season the lamb pieces with a pinch of sea salt and plenty of black pepper. In a smallish ovenproof frying pan that will snugly fit the lamb, onion and bacon, heat 50g of the butter and fry the