Lamb Hotpot

This lamb hotpot recipe is one of Shirley’s, and it is right up there with my favourite ever meals.

It might surprise you, being as I’m a butcher and all that, but I do not actually eat lamb as often as I probably should. Don’t get me wrong, I like lamb. I just tend to see it as more of a special occasion meat than something I use every week at home.

This recipe is the perfect reminder that lamb does not need to be saved for best. A proper lamb hotpot is hearty, comforting and full of flavour. It is especially good in autumn and winter, when the nights are drawing in, it is starting to get cold, and you want something homely for a cosy night in.

And this one has pearl barley in it, which I absolutely love.

Having said that, the real magic of this recipe is the potatoes on top. They soak up some of the lamb fat and stock as the whole thing cooks, and if you give them chance to get nice and crisp, well, let’s just say they really are the icing on the cake.

What is lamb hotpot?

Lamb hotpot is a traditional British lamb dish made with slow-cooked lamb, onions, stock and sliced potatoes layered on top.

The lamb cooks gently until tender, while the potatoes soften underneath and crisp on top. It is simple, old-school comfort food, and when it is done properly, it is absolutely brilliant.

This version uses diced lamb, onions, lamb stock, thyme, bay leaves, Worcestershire sauce, pearl barley and sliced potatoes. The pearl barley helps give the hotpot a lovely homely texture, while the potatoes finish the dish properly.

What lamb is best for lamb hotpot?

For lamb hotpot, you want lamb that can handle a longer cook. Diced lamb leg works well here because it has good flavour and becomes tender as it cooks.

You could also use diced lamb shoulder if you prefer something a little richer. Shoulder has more fat and connective tissue, so it is excellent for slow cooking.

Whichever cut you choose, browning the lamb first is well worth doing. It adds colour, depth and flavour to the finished hotpot.

Ingredients

• 1kg diced lamb leg
• 2 tbsp olive oil
• 4 medium onions, peeled and sliced
• 1.5 tbsp flour
• 800ml lamb stock
• Generous pinch of dried thyme
• 2 bay leaves
• 3 tsp Worcestershire sauce
• 50g pearl barley
• 900g potatoes, peeled and sliced
• 30g butter, cut into small pieces
• Salt and pepper, to taste

How to make lamb hotpot

1. Preheat your oven to 160°C, 140°C fan, Gas Mark 3.
2. Heat 1 tbsp of olive oil in a large frying pan or wok.
3. Brown the diced lamb in batches over a high heat. Once browned, remove from the pan and place in a large casserole dish.
4. Add the remaining 1 tbsp of olive oil to the pan.
5. Fry the sliced onions gently until soft, then stir in the flour.
6. Pour in the lamb stock and Worcestershire sauce, stirring until the mixture comes to the boil.
7. Season with salt and pepper to taste, then pour the sauce and onions over the lamb.
8. Add the bay leaves, thyme and pearl barley, then stir well.
9. Arrange the sliced potatoes neatly over the top of the lamb mixture.
10. Dot the potatoes with the small pieces of butter.
11. Place a tight-fitting lid on the casserole dish and cook in the oven for at least 2 hours.
12. Remove the lid and cook for a further 45 minutes, or until the potatoes are cooked, golden and crisp. You can turn the oven up slightly at the end if needed.

How do you get crispy potatoes on lamb hotpot?

The potatoes are one of the best bits of a lamb hotpot, so it is worth giving them time to crisp properly.

Cook the hotpot covered first so the lamb becomes tender and the potatoes cook through. Then remove the lid for the final part of cooking so the top layer of potatoes can brown and crisp.

If the lamb is tender but the potatoes still need more colour, turn the oven up slightly for the final 10 to 15 minutes. Keep an eye on them so they crisp rather than burn.

Can you make lamb hotpot in a slow cooker?

You can make lamb hotpot in a slow cooker, but you will not get the same crispy potato topping unless you finish it in the oven.

If using a slow cooker, brown the lamb and onions first, then add the stock, flour, Worcestershire sauce, herbs, pearl barley and potatoes. Cook on low until the lamb is tender.

For the best finish, transfer to an ovenproof dish and place under a hot oven or grill to crisp the potatoes. If crispy potatoes are important to you, oven cooking is still the better method.

Do you have to brown the lamb first?

You do not absolutely have to brown the lamb first, but it makes a big difference to the flavour.

Browning adds colour and richness to the meat, and all those browned bits in the pan help flavour the sauce. It is an extra step, but it is worth it.

If you are short on time, you can skip it, but for a proper lamb hotpot, brown the lamb.

What to serve with lamb hotpot

Lamb hotpot is already a hearty meal because it has meat, stock, pearl barley and potatoes all in one dish.

You do not need much with it. Some green veg, cabbage, peas, carrots or crusty bread are all good options. It is also brilliant on its own in a deep bowl with plenty of the rich sauce spooned over.

If you enjoy lamb recipes, you may also like our slow cooker lamb shanks or our guide on how to cook lamb leg.

FAQs about lamb hotpot

What cut of lamb is best for lamb hotpot?

Diced lamb leg works well for lamb hotpot, but diced lamb shoulder is also a good choice if you want something richer. Both cuts benefit from slow cooking.

Can you make lamb hotpot ahead of time?

Yes, lamb hotpot can be made ahead and reheated. For the best texture, reheat until piping hot throughout and crisp the potato topping again in the oven if needed.

Can you freeze lamb hotpot?

Yes, lamb hotpot can be frozen once cooked and cooled properly. The potatoes may soften slightly after freezing, but the flavour will still be good.

Do you need pearl barley in lamb hotpot?

No, you can leave the pearl barley out if you prefer. We like it because it adds texture and helps make the dish feel even more comforting.

How long does lamb hotpot take to cook?

This lamb hotpot takes around 2 hours covered, then another 45 minutes uncovered to finish the potatoes. Allow around 2 hours 45 minutes cooking time in total.

Why are the potatoes not crispy on my hotpot?

The potatoes need uncovered oven time to crisp. If they are cooked but not golden, remove the lid and turn the oven up slightly for the final 10 to 15 minutes.