Supergolden Bakes’s Welsh Lamb slow cooker hotpot
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,
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 eatwelshlambandwelshbeef.com.
Cooking tools:
- Pepper mill
- Pan
- Slow cooker
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Wooden spoon
- Spoon
- Measuring cup
- Colander
- Peeler
- Oven
- Grill
- Pastry brush
- Baking sheet
- Stove
- Paring knife
- Potato slicer
- Tongs
- Ladle
- Plate
Ingredients
- 900g PGI Welsh Lamb shoulder or neck, cubed
- Salt
- pepper
- 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
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