400g pack diced mutton or lamb shoulder, finely choppped
2kg large potatoes, such as King Edwards, thinly sliced
300g carrots, sliced at an angle
3 tbsp plain flour
700ml lamb or beef stock, plus 450ml (optional)
2 tbsp Worcestershire sauce
steamed green beans and wilted spinach with nutmeg (optional), to serve
Prep:25 minsCook:2 hrs, 15 minsPlus resting
Heat oven to 190C/170C fan/gas 5. Cut
small pockets into the skin and flesh of
the lamb by piercing it with the point of a
sharp knife. Stuff each pocket with a slice
of garlic, using 3-4 of the cloves, and a
few leaves of rosemary. Stuff some more
inside the lamb, with some thyme, where
the bone has come from. Put in a roasting
tin, season well and cover with foil.
Melt half the butter in a large frying
pan. Fry the onions, stirring frequently,
until softened and golden. Tip into a
second large roasting tin. Cook the
chopped mutton or lamb in the pan until
brown. Add to the onions in the tin, and
toss with the potatoes, carrots, remaining
garlic and herbs (chopped), 2 tbsp of the
flour and some seasoning.
Pour the stock into the frying pan,
then add the Worcestershire sauce and
the remaining butter. When melted and
boiling, pour over the potatoes, cover
with foil and bake with the lamb for 1 hr.
Uncover both the lamb and the hotpot,
and cook for 45 mins more until the
potatoes are golden and cooked all the
way through. Allow the lamb to rest
for 15 mins before carving. Leave the
potatoes in the oven (covered if starting
to brown too much) until ready to serve.
Drain the fat from the lamb’s roasting
tin, reserving the juices. Put the tin on the
heat and stir in the remaining flour. Pour
in 450ml boiling water or stock and stir
until thickened to a gravy. Cut the hotpot
into 8 and lift onto warmed plates. Carve
the lamb into thick slices and place on
top, then spoon round a little gravy.
Serve with the green beans and spinach
– add a little grated nutmeg to the
spinach, if you like.