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Lancashire hotpot

A traditional lamb stew, flavoured with onions and topped with sliced potatoes. It should be made in a deep casserole, so that the lamb chops can stand up against the side; this makes serving much easier. In days gone by lambs kidneys would also be added, plus a layer of oysters, under the potatoes. See 'Stew'; For both recipes, see Gourmet Britain Recipe section.

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