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Lamb Hotpot with Celeriac and Potato
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Long, slow cooking really brings out the flavour in this typically English hotpot. With its layers of celeriac and potato, it makes great comfort food.
Serves: 4
If neck fillet is unavailable, try replacing it with cubed, trimmed lamb rump steaks. Browning meat is essential to give the gravy a rich colour and flavour.
Try a soft, southern French red blend.
Typical values per serving:
Energy |
2882.776kJ 689.0kcal |
---|---|
Fat | 42.3g |
Saturated Fat | 17.2g |
Sugars | 9.1g |
Salt | 0.9g |
This recipe was first published in September 2005.
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