Lancashire Hot Pot Recipe


  • 2 lb (900 g) potatoes
  • 2 lb (900 g) scrag or neck lamb
  • 2 lamb kidneys
  • 1 large onion
  • Salt and pepper
  • 1/2 pint boiling water or lamb stock
  • Melted dripping or margarine


  1. Pre-heat the oven to Gas Mark 4.
  2. Wipe and trim the meat of surplus fat and cut into serving pieces.
  3. Wash skin and core the kidneys.
  4. Peel and thickly slice the onion and potatoes.
  5. Grease a casserole dish and arrange a layer of potatoes in the bottom.
  6. Put the lamb, kidneys and onions on the top and season to taste.
  7. Add the boiling water or stock.
  8. Cover with thick slices of potatoes and brush with melted dripping or margarine.
  9. Put a lid on the casserole and transfer to the oven.
  10. Cook for about 2 1/2 hours, removing the lid of the casserole for the last 30 minutes or so to brown the potatoes.

Makes 4 large portions.

Posted in All Recipes, Lamb Recipes, Offal Recipes, Slow Cooking

Leave a Reply

Your email address will not be published. Required fields are marked *