Lamb Hotpot - James Martin Chef

Ingredients

• 2 tablespoons vegetable oil
• 2 kg lamb shoulder, diced
• 2 tablespoons plain flour
• Sea salt and freshly ground black pepper
• 3 large onions, sliced
• 6 lamb’s kidneys, cleaned and chopped
• 500ml lamb stock
• 1 tablespoon Worcestershire sauce
• 4 – 6 sprigs of rosemary (optional)
• 1 kg Maris Piper potatoes, sliced