Lamb Shoulder Hot Pot

Jump to Recipe

I looked at a few lamb hot pot recipes and came up with this lamb shoulder hot pot one.   I had a chunk of lamb shoulder in the freezer, some swede left from making the lamb meatball cawl and had recently bought a big bag of maris piper potatoes, so this seemed like the perfect recipe to make.   It's hearty, comforting and warming and the oven does the majority of the work...perfect for this cold weather!

The end result is a one pot dish that's full of flavour, from the tender lamb, carrots and swede, all topped off with tender and crispy potatoes.

Tip

• This lamb shoulder hot pot recipe is easily adapted if you're cooking for less people.

Featured Comment

Other recipes you might also like to try

Click here for all lamb recipes.

Recent New Recipes

Category Spotlight...

CHRISTMAS

On here you'll find loads of delicious recipes, including ideas for gifting. Do you know what sides you want to make for the big day or over the festive season? There's so many to pick from and I always make too much!!

Browse Christmas recipes

Ingredients

• 600g lamb shoulder, trimmed of fat and cut into 3cm chunks
• salt and freshly ground black pepper
• 2 tsp sunflower oil
• 1 medium onion, thinly sliced
• 200g carrots, peeled and thickly sliced
• 300g swede, peeled and cut into 2cm chunks
• 2 tbsp plain flour
• 500ml lamb stock (made with a lamb stock cube or pot)
• 2 tsp fresh thyme leaves
• 1 small rosemary sprig, leaves finely chopped
• 1.5 tbsp Worcestershire sauce
• 600g potatoes, peeled and thinly sliced (I use a mandoline)
• 5g melted butter (optional – see Step 6)

Instructions

1. Preheat the oven to 170C/fan 150C/gas 3.5.
2. Season the lamb generously all over with salt and freshly ground black pepper.
3. Heat the oil in a large casserole dish over a medium to high heat and fry the lamb in 2 batches until it’s nicely browned on all sides.
4. Tip the onion, carrots and swede into the casserole with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well to deglaze the pan.
5. Arrange the potato slices on top of the lamb, overlapping and layering them as you go. Season lightly with salt and freshly ground black pepper and cover with a tight-fitting lid.
6. Bake the hot pot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and crisp and the lamb is tender. If you wish, you can brush the potato topping with melted butter 15 minutes before the end for a richer flavour.  Check by poking with the point of a knife into the centre of the lamb filling – if the meat is done the knife should slide in easily. Serve with freshly cooked green vegetables of your choice.

Recipe Collection Spotlight...

8 FESTIVE SIDES

I don't know about you, but I ALWAYS make too many side dishes on Christmas Day...I can't help myself, we have too many favourites!! This collection has 8 festive sides for you to make and enjoy...and remember, it's always good to have leftovers!!

Browse the collection

5 from 1 vote

Lamb Shoulder Hot Pot

By: Deborah

A one pot dish full of flavour, with tender lamb, carrots and swede, all topped off with tender and crispy potatoes.

PREP: 30 minutes minutes

COOK: 1 hour hour 55 minutes minutes

TOTAL: 2 hours hours 25 minutes minutes

Course: Main

Cuisine: British

Servings: 4 people

PRINT RECIPE PIN RECIPE RATE RECIPE

Cook ModePrevent your screen from going dark

Ingredients

• 600 g (1.3 lb) lamb shoulder trimmed of fat and cut into 3cm chunks
• salt and freshly ground black pepper
• 2 tsp sunflower oil
• 1 medium onion thinly sliced
• 200 g (7.1 oz) carrots peeled and thickly sliced
• 300 g (10.6 oz) swede peeled and cut into 2cm chunks
• 2 tbsp plain flour
• 500 ml (2 cups) lamb stock (made with a lamb stock cube or pot)
• 2 tsp fresh thyme leaves
• 1 small rosemary sprig leaves finely chopped
• 1.5 tbsp Worcestershire sauce
• 600 g (1.3 lb) potatoes peeled thinly sliced (I use a mandoline)
• 5 g (0.2 oz) melted butter (optional – see Step 6)

Instructions

• Preheat the oven to 170C/fan 150C/gas 3.5.
• Season the lamb generously all over with salt and freshly ground black pepper.
• Heat the oil in a large casserole dish over a medium to high heat and fry the lamb in 2 batches until it’s nicely browned on all sides.
• Tip the onion, carrots and swede into the casserole with the lamb and sprinkle with the flour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well to deglaze the pan.
• Arrange the potato slices on top of the lamb, overlapping and layering them as you go. Season lightly with salt and freshly ground black pepper and cover with a tight-fitting lid.
• Bake the hot pot for 1 hour, then remove the lid and bake for a further 45 minutes or until the potatoes are nicely browned and crisp and the lamb is tender. If you wish, you can brush the potato topping with melted butter 15 minutes before the end for a richer flavour.  Check by poking with the point of a knife into the centre of the lamb filling – if the meat is done the knife should slide in easily. Serve with freshly cooked green vegetables of your choice.

Notes

• This lamb shoulder hot pot recipe is easily adapted if you're cooking for less people.

 

You might also like to try:

• lamb dishes

Nutrition

Calories: 359kcal | Carbohydrates: 45g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 63mg | Sodium: 394mg | Potassium: 1393mg | Fiber: 7g | Sugar: 9g | Vitamin A: 8443IU | Vitamin C: 56mg | Calcium: 96mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS carrots, comfort food, hearty, one-pot, oven baked, potatoes, root vegetables, slow cooked, swede, winter warmer

Tried this recipe?Please consider Leaving a Review!