Lancashire Hot Pot
With the cold and dark nights happening on this side of the globe, my food thoughts often turn to slow, long and warming meat dishes. I love slow cooking, as it’s easy and always enjoyable. This week’s slow cooking dish was the classic Lancashire Hot Pot. A dish from Lancashire, which is in the north of England. After my usual research all information about its origins is a little sketchy but it is from the industrialisation days when Lancashire was famous for steel, wool and coal. It was and is a cheap, easy and wholesome dish, so would tick all the boxes to keep the Lancastrians going. Here is my recipe with a little Charlie the Butcher twist. Served me 3 meals, so ideal for 2 not so greedy normal people.
- 1 whole neck of lamb into chops, mutton is better if you can get hold of it
- 4 large potatoes
- 2 onions
- Bone marrow
Collect your meat from your butcher, one whole neck of lamb and a marrow bone. You may need to reserve the marrow bone. With a smile on your face ask your butcher to cut each end off the bone.
Ask your butcher very nicely to chop it up into nice thick chops.
Neck chops, chopped.
Get home and turn the oven up to 150.
Heat the butter in the frying pan, season the meat and brown.
Take the browned chops out and add the onions and a little more butter.
Slice the potatoes and get a casserole dish with a close-fitting lid at the ready, layer the meat, pots and onions in the dish, seasoning all as you go and adding a little thyme.
Now take the marrow bone and with a knife take out the marrow.
Add the marrow to the pot, and then put the water up to the middle of the dish.
Put the final layer of pots over the top and over lap them.
Put the lid on and cook for 1.5 hours.
Take the lid off and butter the pots and finish off for 30 mins to get the crispy top.
Serve with a little cabbage, enjoy one of the great British classic winter meals.
The marrow adds just adds a little more depth to the dish which I think brings it together. Neck of lamb is a wicked cheap cut and available in good butchers shops. It’s also lovely boned out and called “neck fillet”, great for curry, stews etc …… it can also be cooked quickly and served rare when fried, grilled or even on that barbie. Enjoy.
Charlie the Butcher.