Supergolden Bakes’s Welsh Lamb slow cooker hotpot – Eat Welsh Lamb and Welsh Beef

Ingredients

• 900g PGI Welsh Lamb shoulder or neck, cubed
• Salt and pepper (to season)
• 2 tbsp vegetable oil (to brown lamb)
• 2 tbsp butter
• 2 onions, diced
• 2 leeks, white parts only, finely diced
• 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
• 480ml lamb stock or chicken stock
• 2 carrots, cut into small cubes
• 2 parsnips, peeled and diced
• 2 bay leaves
• 3 large baking potatoes, sliced thinly (more, if needed)
• 1 tsp fresh thyme
• 1 tbsp melted butter (for brushing)
• Rosemary sprig, to garnish