Name: Slow Cooker Lamb Hotpot
Prep time: 20 min
Cook time: PT-493456H58M1S
Cuisine: Welsh
Ingredients: 2 pounds PGI Welsh Lamb (shoulder or neck, cubed); 2 onions (diced); 2 leeks (finely diced); 2 cups lamb or chicken stock; 3 large baking potatoes (sliced thinly); 2 tbsp vegetable oil (to brown lamb); 2 tbsp butter; 2 tbsp plain flour; 1 tsp salt; 2 tbsp Worcestershire sauce; 1 tbsp tomato paste; ½ tbsp cranberry sauce or seedless raspberry jam; 1 tsp garlic paste or fresh minced garlic; 2 carrots (cut into small cubes); 2 parsnips (peeled and diced); 2 bay leaves; 1 tsp fresh thyme; 1 tbsp melted butter for brushing; Rosemary sprig (to garnish)

Description

Indulge in the warmth of a Slow Cooker Lamb Hotpot, where tender chunks of Welsh lamb meld with hearty root vegetables under a golden layer of crispy potatoes. This comforting one-pot meal offers a delightful blend of flavors and textures, making it perfect for family dinners or gatherings. The slow cooking process ensures the lamb becomes exquisitely tender, while the aromatic herbs and rich gravy infuse each bite with savory goodness. Easy to prepare and packed with nutrients, this dish is sure to please everyone at your table.

Ingredients

Scale

2 pounds PGI Welsh Lamb (shoulder or neck, cubed)
2 onions (diced)
2 leeks (finely diced)
2 cups lamb or chicken stock
3 large baking potatoes (sliced thinly)
2 tbsp vegetable oil (to brown lamb)
2 tbsp butter
2 tbsp plain flour
1 tsp salt
2 tbsp Worcestershire sauce
1 tbsp tomato paste
½ tbsp cranberry sauce or seedless raspberry jam
1 tsp garlic paste or fresh minced garlic
2 carrots (cut into small cubes)
2 parsnips (peeled and diced)
2 bay leaves
1 tsp fresh thyme
1 tbsp melted butter for brushing
Rosemary sprig (to garnish)

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Instructions

Season the cubed Welsh lamb with salt and pepper. Heat oil in a skillet over high heat and brown the lamb in batches. Set aside.
In the same skillet, add butter and sauté the diced onions and leeks until softened.
Stir in flour to create a gravy base, then add Worcestershire sauce, tomato paste, garlic, and cranberry sauce.
In your slow cooker, combine the browned lamb, sautéed onion mixture, stock, carrots, parsnips, and bay leaves; stir well.
Layer sliced potatoes on top; season with thyme, salt, and pepper.
Cover and cook on HIGH for 7–8 hours or until everything is tender.
For a crispy topping, brush potatoes with melted butter just before serving and brown under a hot grill for 5–7 minutes.

Prep Time: 20 minutes
Cook Time: 7–8 hours
Category: Main
Method: Slow Cooking
Cuisine: Welsh

Nutrition

Serving Size: 1 bowl (300g)
Calories: 385
Sugar: 4g
Sodium: 550mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 30g
Cholesterol: 85mg