A V Fawcett & Sons

Fresh Meat, Locally Delivered, Quality Butchers

The National Federation of Meat and Food Traders

This weeks special

Pork Sausages

Visit the Butchers shop for more

Traditional Lancashire Hotpot

serves a family of four/ five
2LB of Mutton shoulder meat
I extra large onion
3 large carrots 
3 large potatoes
1 tablespoon of plane flour
salt pepper to taste
1 teaspoon Dijon mustard
1 desert spoon anchovies paste
1 tablespoon balsamic vinegar
3 bay leaves
pinch of thyme

lamb bones from Fawcett butchers
first render the lamb bones for 3 to 5 hours in a slow oven or when cooking the Sunday lunch then pour 2 pints of water and continue to cook for a further hour. Strain and allow to cool.
the flowing day take the 2lb of Mutton and fry in teaspoon butter and desert spoon of oil till browned then place in a large casserole dish.
 Now fry the chopped onion & carrots until al dente then coat with the flour turn the heat down, now its time for the lamb stock pour over and heat until thickened 
 add the salt & pepper Anchovy paste & the Dijon mustard and balsamic vinegar. thyme and bay leaves
peel and then thinly slice the potatoes into circular shapes.
now place the potatoes around the top of the lamb hot pot covering the whole dish like a tiled roof working towards the centre trying to keep the top flat.
bake in a medium oven for 1 1/2 hours around gas mark 5   375 F 190 C for 1/2 hour then turn down to gas mark 4. when ready brush with melted butter and grill to finish enjoy

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