Ingredients (Serves four)
1 kg under-shoulder, neck and shin of lamb, cut into 3-4cm thick pieces
25g plain flour
700g thinly sliced onions
40g salted English butter, melted
1kg peeled King Edward potatoes
150ml chicken stock
3tsp sea salt
Method Season the lamb with a teaspoonful of salt and a good pinch of pepper. Dust with the flour. Put the lamb into the base of the hotpot dish (stoneware, diameter 8in or 21cm, height 3½in or 9cm).
Sweat off the onions in 15g of the butter with one teaspoonful of salt for 4-5 minutes. Spread the onions evenly on top of the lamb in the hotpot dish.
Slice the potatoes horizontally, 2mm thick. Place in a medium-size bowl, add the remaining 25g melted butter, season with a teaspoonful of salt and a pinch of white pepper, mix well.
Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
Place the covered hotpot in a preheated oven for 30 minutes at 180-200°C, then for about 2½ hours at 130°C. Remove from the oven, take off the lid or cover, return to the oven at 180-200°C for 30-40 minutes or until golden brown.
Serve with pickled red cabbage and glazed baby carrots.
Nigel Trebble, head chef, Boulevard Bar & Dining Room, London