This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

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.

Reviews / Comments

Not yet reviewed

Be the first to add a review