Lancashire Hot Pot

8 pieces lamb neck
6 lg. carrots, peeled and diced
6 lg. King Edward potatoes, peeled and sliced
2 cubes lamb stock
2 lg. onions, sliced
Salt and pepper, to taste

Directions:

Cook lamb in a frying pan, and place in a deep casserole dish. Top with carrots, onions, potatoes, 1-1/2 pints (3 cups) stock, salt and pepper. Cover and cook at 275°F/140°C for 2-3/4 hours. Once cooked, thicken juices with small gravy granules. Serve with large slices of rustic bread.

Comments from Dan Clay :

The secret to this family recipe, is the meat used (Scrag end). The marrow in the bone acts as a fantastic stock. it only takes minutes to prepare and yet tastes amazing. I challenge anybody in America to try this recipe and if they don't feel like a Northen coal miner after tasteing. they're either dead or have not taste buds..........

User Reviews:

Very GOOD! I made it just because no else in the house likes Lamb and this pulled the wool over there eyes. They had no idea it was lamb.

submitted by einar on December 09, 2003

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