Save to your scrapbook
Nigel's Lancashire Hotpot
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Because I am in the heart of Lancashire, I always use heather-reared Bowland Lamb. But hotpot can be made anywhere and I would always suggest that you use the local lamb from your own region. I use shoulder, neck and shin meat.
This recipe was first published in Tue Feb 01 00:00:00 GMT 2005.