Welsh Lamb Hotpot - Blas Y Tir
Our Welsh Lamb Hotpot is a twist on the traditional Lancashire Hotpot, using Welsh lamb (of course!) and our delicious Welsh leeks and potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blasytir.com.
Ingredients
- 1500 g Shoulder of Welsh Lamb, chopped into chunks
- 6 Small White Onions, sliced
- 2 Blas y Tir Leeks, sliced
- 2 tsp Dried Thyme
- 2 Bay Leaves
- 1/2 Cup of water
- Splash of Worcestershire Sauce
- 500 g Blas y Tir Baby Potatoes, raw & finely sliced
- 1 Lamb Stock cube, made up as directed
- Sea Salt & Ground Black Pepper, to season
- Sunflower Oil, for frying
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