Lamb hotpot


  • Lamb leg (N.B. can use another cut e.g. neck) 2 carrots 2 shallots 1 head celery 2 potatoes, thinly sliced 1 bunch thyme ½ celeriac ½ swede ½ leek
  • Plain flour Rock salt Black pepper Seaweed salt (N.B. can use normal salt instead) 300g black pudding ½ glass Madeira 50ml Worcestershire sauce


Cut the meat and put it into a bowl. Add some flour to thicken the sauce. Season with rock salt and black pepper. Chop the carrot, celeriac, neeps and celery, ensuring they’re all the same size. Put them to the side.
Cut the shallots and leek to a smaller size than the vegetables. Simply crush the garlic.
Heat a pan and add olive oil. Ensure the oil is very hot.
Remove any excess flour from the meat and add it to the pan - you want to hear a sizzling noise to indicate that the oil is hot enough.
Pan fry the meat, turn it over when caramelised. Put the cooked lamb back in the bowl that you had the flour in.
Add the shallots, leek, garlic and thyme to the pan that was used to cook the meat. Cook out on a high heat to caramelise.
Add the lamb back into the pan and continue to cook. Add ½ glass of Madeira.
Reduce the sauce as much as possible, to ensure you retain the flavour but remove the alcohol.
Add chicken stock, then the celeriac, turnip, carrot & celery - bring it to the boil and season with seaweed salt, Worcestershire sauce and black pepper.
Turn the heat off and add the black pudding, cut into chunks, to enhance the flavour of the dish.
Pour everything into a casserole dish. Cover the mix with thinly sliced potatoes, before putting it into the oven at 160°C for 1hr.
Remove the lid and cook for a further 45 minutes.

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