as a lancashire lad - less carrot and finely chopped, celery finely chopped - onion sliced - crumbled black pudding, lamb neck end on the bone, lots of thyme - taters thickly sliced on bottom, meat and veg well browned , gravy made in pan , pudding crumbled in gravy frsh thyme lea and perrins and bay added - thick taters put in 1st, then meat/veg thin taters on top extra gravy poured over, melted butter brushed - 180C oven for 20 mins, turned down to 130 - take dog a walk, have quick pint on way home - take lid off, stick under hot grill - serve with pickled red cabbage and boiled savoy with another pint of good beer and end with apple pie and cream
I agree with you about browning your vegetables first. This really does intensify the flavour of the dish. So many people skip this step including browning the meat which must have a bland taste at the end.
nice recipe, so tasty considering how simple it is. Its only after defrosting my lamb I realised it was organic bone-in, so yield wasn't great, and had to bulk it out a bit. I ended up adding cubed turnip along with the carrots, and turned out great
Looks great 👍🏻 😊… what’s best way to choose lamb (U.K.) as we don’t buy legs as it’s just 2 of us, or should I ask butcher in store to cut it? (In the past I bought neck fillets or leg steaks for other recipes)
Don't you worry about using lamb leg. Best end of neck is the ONLY cut to make proper Hotpot. The title of this video makes me laugh, "How it's made in Lancashire" no it isn't
Hotpot is lovely with Kidney, and Black pudd! but doesn't need it necessarily, this particular video is the more approachable version for most people 👍 But I will be doing another video in the future
Thanks and you're right, I'm actually going to do another video using Neck along with Black pudd and Kidney... this one is basically a more simple approachable recipe for people
I have 3 Dutch ovens I have used weekly for years, All have been used at very high temperatures both in the oven and on the hob and it has not caused any problems what so ever, and different hobs produce different temperatures... obviously. Mine was set to "high" not the "highest" that the hob produces 👍 so dont worry, but I appreciate your concern
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
as a lancashire lad - less carrot and finely chopped, celery finely chopped - onion sliced - crumbled black pudding, lamb neck end on the bone, lots of thyme - taters thickly sliced on bottom, meat and veg well browned , gravy made in pan , pudding crumbled in gravy frsh thyme lea and perrins and bay added - thick taters put in 1st, then meat/veg thin taters on top extra gravy poured over, melted butter brushed - 180C oven for 20 mins, turned down to 130 - take dog a walk, have quick pint on way home - take lid off, stick under hot grill - serve with pickled red cabbage and boiled savoy with another pint of good beer and end with apple pie and cream
I agree with you about browning your vegetables first. This really does intensify the flavour of the dish. So many people skip this step including browning the meat which must have a bland taste at the end.
It may be one of the biggest mistakes in cooking, along with under seasoning 👍and yeah your right it leaves food very bland and often watery
Nothing better than a traditional Lancashire accent. That aside nice recipe. 😉👍
My Dad is the one with the accent, he's from Burnley 👍
Looks good mate 👍
Cheers Jon Boy!! It is tasty... I will make another video soon with a variation on this recipe 👍😋
nice recipe, so tasty considering how simple it is.
Its only after defrosting my lamb I realised it was organic bone-in, so yield wasn't great, and had to bulk it out a bit.
I ended up adding cubed turnip along with the carrots, and turned out great
Ahh nice ☺ and yeah it is a great dish! I bet is was lovely with the bone in lamb
Looks great 👍🏻 😊… what’s best way to choose lamb (U.K.) as we don’t buy legs as it’s just 2 of us, or should I ask butcher in store to cut it? (In the past I bought neck fillets or leg steaks for other recipes)
Thanks very much 😊 I would always seek advice from a local butcher... and necks works perfectly for Hotpot
Don't you worry about using lamb leg. Best end of neck is the ONLY cut to make proper Hotpot. The title of this video makes me laugh, "How it's made in Lancashire" no it isn't
Is this David Beckham?
😂 😂 it's not, but were from the same place
Yeah, round the Enfield, Hoddesdon, Ponders end and Brimsdown area, I torque like that as well
@@unclestuka8543 😂
Not at all
🤣🤣 what makes you think David Beckham? Voice or that hand with Tattoos 😃😅
Olive is nit from the UK
No, it's from Italy, or Greece usually
So use English oil
Turn Dutch oven on high… never, you’ll ruin it by heating it up like that. Not to mention your knob was never on high
Scouse granny used corned beef hash. Scouse Phil who could afford it used stewing steak.
I love corned beef hash!! ☺
It's only missing a bit of black pudding...
Keep your eyes out, I'm doing another video using Neck of Lamb, Black pudd and Kidney
Olive oil in a Lancashire hotpot !!! I don't think so 😮
I do ☺
David Beckham would never use a metal spoon with that pot. Ever.
😂 I know it is a bad habit! But the pot is still going strong and scratch free
You seemed to slice a ton of potatoes but only placed a few slices on the dish. Did I miss something?
Erm, No 😂 I used as much as I needed and used the rest for another hot pot
Where was the black pudding and kidneys?
Not in this particular video! but stay tuned for a future video with another version of Hotpot from my Dads hometown of Burnley ☺
For a proper Hotpot, use Hendersons Relish NOT L&P; better flavour.
L and p sucks
Yes needs lamb kidneys
Hotpot is lovely with Kidney, and Black pudd! but doesn't need it necessarily, this particular video is the more approachable version for most people 👍 But I will be doing another video in the future
Ledge
Thanks mate 👍
Since when do we call a casserole dish a Dutch oven!?
I call a "Casserole dish" a Casserole dish but I call this a Dutch oven because it's a Dutch oven 🤣
Great recipe but neck of lamb is the real way to make this, cheap as chips :)
Thanks and you're right, I'm actually going to do another video using Neck along with Black pudd and Kidney... this one is basically a more simple approachable recipe for people
Turn Dutch oven on high… never, you’ll ruin it by heating it up like that. Not to mention your knob was never on high
I have 3 Dutch ovens I have used weekly for years, All have been used at very high temperatures both in the oven and on the hob and it has not caused any problems what so ever, and different hobs produce different temperatures... obviously.
Mine was set to "high" not the "highest" that the hob produces 👍 so dont worry, but I appreciate your concern