Lancashire Hot Pot

The day after Christmas I managed to snag a wonderful leg of lamb from Food Lion at a remarkable price.  It was originally $34.00 and had been marked down to $17.00 (obviously because its sell by date was approaching).  Today I de-boned it and de-fatted it and turned it into three portions of cubed lamb.  Two I bagged and put in the freezer, the third I turned into a Lancashire Hot Pot.  Traditionally the cut of lamb used for Hot Pot is known as “scrag end” a very cheap cut of lamb that was affordable to most folks, even more affordable was mutton, the meat from a mature sheep.  However, cuts of lamb in the US are few and far between and consist mainly of chops and legs and mutton is like chickens teeth, impossible to find.  I prepared my Hot Pot and placed it in the oven for its long cook. The bone and the fat I placed in a tray in the bottom of the oven to render down for some really wonderful drippings to use later for roasted potatoes and gravy.

Recipe for Lancashire Hot Pot

1lb of lean lamb, cubed

2 carrots peeled and sliced

1 onion peeled and sliced

Enough peeled and sliced potatoes to cover the meat and veg

2 Beef stock cubes mixed with enough water to cover the dish.

Place cubed lamb, carrots and onions in a 9″ square glass baking dish.    Placed sliced potatoes over meat and veg mix and then pour over the stock cubes and water mixture, filling the dish.

Place on lowest level of oven at 375 for three hours until lamb is fork tender.  Move dish to upper level of oven on broil until potatoes are browned.  Serve with pickled red cabbage. SONY DSC

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