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We were recently asked to share a back to school recipe using Welsh Lamb. You see, Welsh Lamb is great brain food, has a really high iron content and is a good source of vitamin B12, making it perfect back to school meals.
We created a Lancashire Lamb Hotpot using Welsh Lamb and the kids loved it. It’s such a great comfort food dinner and one the whole family always enjoy. Plus, there really is nothing better than a hearty one pot meal and it’s fantastic to have over Christmas and the festive season too.
What lamb should I use for this easy lamb hotpot recipe?
We always use lamb shoulder for this hot pot recipe but you can use any lamb you like – especially if you have leftover roast lamb from a roast lamb Sunday dinner or something. Leftover lamb hotpot is such a great, hearty family meal.
You can use any lamb for this lamb hotpot slow cooker recipe. Rmp, chops, leg even lamb kidneys or minced lamb if you like you just have to make sure whatever lamb you use has the bones removed first.
If you use lamb mince, brown it first in a frying pan with a little melted butter or olive oil before draining off any extra fat and adding the lamb mixture into the hot pot recipe. Otherwise you could end up with a really greasy dish.
A traditional Lancashire hotpot is a really easy wholesome, filling and affordable meal that we love to make over the winter months. It’s the sort of meal that you can cook in bulk when you have people coming over and it makes great leftovers too! Serve simply with chunks of bread and add a splash of Worcestershire Sauce if you like too!
Can I make this into a beef hotpot instead?
The easiest way to turn this into a beef hotpot would be to substitute the lamb for beef and use stock made with beef stock cubes instead. You could also mix up the vegetables to suit the beef better – maybe using parsnips, turnip or swede, wholesome root vegetables, or some butternut squash instead of the mushrooms and peppers.
Can you really make hot pot in a slow cooker?
You really can make lamb hotpot in slow cookers! This Lancashire hotpot recipe is a great alternative to a hearty lamb stew and can also be made in the slow cooker. It’s actually one of our favourite slow cooker recipes with lamb. To create slow cooker lamb hot pot, just leave it to stew all day whilst you’re at work and it will be finished cooking, ready for the whole family as soon as you are ready to eat. You could also use beef if you wanted to just by substituting the lamb for beef and the lamb stock for beef stock.
What equipment do you need for this slow cooked lamb hotpot?
For this recipe you can pretty much use whatever you have in the kitchen. but, in case it helps, these are the things we use to create this recipe at home:
This really is one of the most simple recipes and one that you really don’t need much to make.
What other recipes can you try?
If you’re looking for more recipe inspiration we also have a slow cooker lamb stew recipe that can be made in the slow cooker as well as a slow cooker lamb rogan josh recipe. You can see all our recipes to date here.
Here’s our Slow Cooked Lamb Hotpot Recipe:
Serves: 4 Prep Time: 20 mins Cook Time: 2.5 hrs
Lamb hot pot ingredients
- 500g lamb, cut into chunks
- 500g sliced potatoes
- 2 onions, peeled and thinly sliced
- 1 tsp dried thyme
- 350ml lamb stock – you can also use chicken stock for a similar finish.
- 150g mushrooms
- 2 peppers, deseeded and sliced
- 200g frozen carrots
Recipe
- Preheat the oven to 170C/325F/Gas Mark 3
- Arrange the diced lamb, potato slices, mushrooms, peppers and carrots in layers in a large casserole dish or any ovenproof dish with a lid and sprinkle thyme on each layer. Finish with a layer of potatoes for the potato topping and pour over the stock.
- Put the lid on the casserole dish and cook in the oven for 2.5 hrs or until the meat is tender.
- Serve with green vegetables.
If you’d like to print or pin the Slow Cooked Lamb Hotpot Recipe for later you can do so below. Enjoy!
Slow Cooked Lamb Hotpot
Ingredients
- 500 g lamb cut into chunks
- 500 g potatoes sliced
- 2 onions sliced
- 1 tsp dried thyme
- 350 ml lamb stock
- 150 g mushrooms
- 2 peppers deseeded and sliced
- 200 g carrots
Instructions
- Preheat the oven to 170C/325F/Gas 3
- Arrange the lamb, potatoes, mushrooms, peppers and carrots in layers in a casserole dish and sprinkle thyme on each layer. Finish with a layer of potatoes and pour over the stock.
- Put the lid on the casserole dish and cook in the oven for 2.5 hrs or until the meat is tender.
- Serve with green vegetables.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.
