easy lamb hotpot advice

joanne0620

Have been lurking on here for a while now reading up on all the good advice

I'm trying to find a nice recipe for hotpot for me & DH for one night this week, I've had a look through Squeaky's Mega Index and can't seem to find anything, if anyone could help I would be really grateful :A

Thanks in advance

Joanne

Pink.

Hi joanne,

There are a couple of recipes for hotpot in the recipe index thread here and here. It might be worth having a look through the The Complete Slow Cooker Collection to see if there are any recipes you could adapt.

Pink

joanne0620

Thanks for that! I will have a look :beer:

Sazbo

Here's a recipe for Lancashire hotpot

HTH

liz545

Today I had a craving to try making a Lancashire Hotpot; I've never made one before but I found the recipe in Delia and trotted off to buy the ingredients. The recipe stated lamb neck fillets or 'best end', I'm not really sure what best end is, but they didn't have any lamb neck, so I got lamb breast instead. I made the hotpot as per the recipe, and it came up really nicely, but it was really very oily. Thankfully boyfriend ate it all and made yummy noises, but still, grr!
Is it supposed to be like this, or did it happen because I bought the wrong cut of meat? Also, the potatoes on top were really tasty, so I was thinking of using the fat I skimmed off to roast some potatoes - any hints?

fudgem

The lamb breast is the most fatty meat you can buy. If you have to use it better cook the hot pot the day before and let it go cold. That way you can skim off the fat when it sets, and also I find all stew type meals are much tastier when done this way, all the flavours have time to mingle

craig777

Most lamb cuts release alot of fat when cooked. You should be able to find neck fillets in most supermarkets.

Alternatively, try the recipe with beef next time. It won't have that same strong flavour that lamb gives, but it will still be very tasty.

liz545

Thanks - I do a lot of beef casseroles, but I was hoping to do something with lamb for a change. If I can't find neck, what's the next best cut to use? Is there a cut that's good generally for stewing & casseroling?

fudgem

In my area, none of the supermarkets do neck of lamb, which is by far the best lamb for stews. If I can't get to a proper butcher, I use shoulder, and it is nearly as good

THIRZAH

My butcher sells diced lamb which I use for hot pot and curries-DH doesn't like bones in his meat

fudgem

I know what you mean about bones, my son in law can't do with any meal which includes bones, but they do add flavour to the stew. When he eats with us, I just make sure to take the bones out before serving it.