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Winter Lamb Hotpot

3.8/5 rating (6 votes)
  • Serves: 4 to 6
  • Prep Time: 15 mins
  • Ready in: 30-45 mins
  • Difficulty: Very Easy
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Winter Lamb Hotpot


  • 2-3 tbsp olive oil
  • 1 half leg British lamb, defrosted (1kg)
  • 3-4 tbsp plain flour
  • 1 heaped tbsp tomato puree
  • 2 small onion, peeled and roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 1 small leek, finely chopped and washed really well
  • ½ small swede, peeled and roughly chopped
  • 500mls boiling water
  • 1 chicken stock cube
  • 3 large potatoes, peeled and sliced in 1/2cm pieces
  • 3-4 tbsp olive oil, roughly chopped
  • ½ tsp coarse ground black pepper

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  1. Pre-heat the oven to 180°C/ Gas mark 4.
  2. Remove the lamb from the packet, cut off the fat, then cut the meat into 2-3cm pieces, leaving you with a clean bone.
  3. Heat the oil, in a 25cm x 12cm deep saucepan (roughly) then add the meat and brown really well, this will take a few minutes
  4. Add the flour to soak up any excess fat from the meat.
  5. Next add the tomato puree and leave to brown slightly.
  6. Next add the vegetables and stir well, then add the boiling water and sprinkle in the stock cube, top with the lamb bone.
  7. Add a little pepper and bring back to simmer.
  8. Top the vegetables, meat and bone with the sliced potatoes, overlapping slightly, and press down.
  9. Spoon over a little olive oil, then dust well with pepper.
  10. Place the lid on and place into the pre-heated oven and cook for 1 hour.
  11. At the 1 hour mark, remove the lid carefully, the potatoes will be cooked.
  12. Leave to cook uncovered for a further hour.
  13. The potatoes will brown nicely.
  14. Serve with boiled or Sautéd green vegetables.

Phil's Tips

Don't discard the bone; add to the hot pot for extra flavour.

Take care once you have added the flour, as the pan will catch (burn) quite easily.

I find that adding a stock cube negates the use of extra salt.

Leaving the cooked hot pot to stand for 20 minutes will make it easier to eat (not too hot) trust me.