Name: Hairy Bikers Lamb Hotpot Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 25 min
Ingredients: 1 kg boneless lamb neck fillet; 2 tbsp olive oil; 2 onions, sliced; 1 tbsp plain flour; 250 ml lamb stock; 1 tbsp Worcestershire sauce; 2 bay leaves, 1 sprig thyme; 1 kg potatoes, sliced; Salt and pepper; 2 tbsp butter

This hearty Hairy Bikers Lamb Hotpot is made with tender lamb neck fillet, thinly sliced potatoes, and a savory gravy infused with Worcestershire sauce and fresh herbs. This recipe creates a deeply comforting, slow-cooked stew with a beautifully crisp potato topping, perfect for a cozy weeknight dinner. It’s a classic British dish ideal for cold weather and will make a delicious and filling meal for the whole family.

Hairy Bikers Lamb Hotpot Ingredients

1 kg (2.2 lbs) boneless lamb neck fillet, cut into 3cm chunks
2 tbsp olive oil
2 large onions, thinly sliced
1 tbsp plain flour
250 ml (1 cup) lamb stock
1 tbsp Worcestershire sauce
2 bay leaves
1 sprig fresh thyme
1 kg (2.2 lbs) potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
2 tbsp butter, cut into small cubes

How To Make Hairy Bikers Lamb Hotpot

Brown the lamb: Preheat your oven to 350°F (180°C). Heat the olive oil in a large oven-safe casserole dish. Add the lamb chunks and brown them on all sides over medium-high heat. Remove the lamb from the dish and set it aside.
Make the gravy: In the same dish, add the sliced onions and cook for a few minutes until they begin to soften. Stir in the plain flour and cook for another minute. Pour in the lamb stock and Worcestershire sauce, stirring constantly to avoid lumps. Add the bay leaves and thyme, then season with salt and pepper.
Assemble the hotpot: Return the browned lamb to the casserole dish, stirring to combine it with the gravy. Arrange the sliced potatoes on top of the lamb in a decorative, overlapping pattern. Season the potatoes with salt and pepper, and dot the top with the cubes of butter.
Bake the hotpot: Cover the casserole dish with a tight-fitting lid or foil and place it in the preheated oven. Bake for 1 hour. Remove the lid or foil and continue to bake for a further 45-60 minutes, or until the potatoes are golden brown and crispy and the lamb is tender.
Rest and serve: Let the hotpot rest for a few minutes before serving.

Recipe Tips

Choose the right potatoes: Use a floury potato like Maris Piper or King Edward. They will cook up soft underneath while getting a lovely crisp top, which is the hallmark of a good hotpot.
Don’t skip the browning: Browning the lamb first is a crucial step. It creates a deep, rich flavor and a beautiful color for the finished hotpot.
Layer the potatoes carefully: While the potato topping can be rustic, taking a few minutes to arrange the slices neatly will ensure they all cook evenly and create a beautiful presentation.
Low and slow is best: Lamb hotpot benefits from a long, slow cook. This allows the tough cuts of lamb to become incredibly tender and the flavors of the gravy to fully develop.

What To Serve Lamb Hotpot

This hearty Lamb Hotpot is a complete meal on its own. However, it is traditionally served with a side of simple steamed greens like cabbage, peas, or broccoli to balance the richness of the stew. For a classic Lancashire meal, serve it with pickled red cabbage. A piece of warm, crusty bread is also perfect for mopping up any remaining gravy.

How To Store Lamb Hotpot Leftovers

Refrigerate: Allow the hotpot to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days.

Freeze: This hotpot freezes well. Once cooled, place individual portions in freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven or on the stovetop. The potato topping may lose some of its crispiness, but the flavor will still be excellent.

Hairy Bikers Lamb Hotpot Nutrition Facts

Calories: 550 kcal
Total Fat: 28g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 650mg
Total Carbohydrate: 45g
Dietary Fiber: 5g
Sugars: 4g
Protein: 35g

Frequently Asked Questions

Can I use a different cut of lamb? Yes, you can. While lamb neck fillet is ideal for its flavor and tenderness, you can also use lamb shoulder or leg, cut into similar-sized chunks. Just be aware that some cuts may require a slightly longer cooking time to become tender.
Why does the recipe use both butter and oil? The olive oil is used for browning the lamb at a high heat without burning. The butter is dotted on top of the potatoes before baking to help them turn golden, crispy, and delicious. It adds flavor and richness.
Can I make this recipe in a slow cooker? You can adapt the recipe for a slow cooker. Brown the lamb and soften the onions on the stovetop first. Then, transfer the ingredients to the slow cooker and cook on low for 6-8 hours. Add the sliced potatoes on top for the last hour of cooking to prevent them from becoming too soft.