Slow-Baked Lancashire Hotpot with Rosemary Lamb

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 1 kg boneless lamb shoulder, sliced 1–1.5 cm thick
• 1.2 kg potatoes (Maris Piper or Yukon Gold), peeled and sliced 2–3 mm
• 2 medium onions, thinly sliced
• 2 carrots and 1 parsnip, sliced
• 2 tbsp all-purpose flour
• 600 ml hot lamb or beef stock
• 120 ml dry cider or pale ale (optional; or more stock)
• 2 tsp Worcestershire sauce
• 2 bay leaves, 2 tsp chopped fresh rosemary
• 2 tbsp neutral oil; 3 tbsp unsalted butter (melted)
• Salt and black pepper

Do This

• 1) Heat oven to 325°F (160°C). Prep veg; rinse and dry potato slices.
• 2) Season lamb; brown in 2 tbsp oil, 2–3 minutes per side. Set aside.
• 3) Soften onions, carrots, parsnip 8–10 minutes; stir in flour 1 minute.
• 4) Deglaze with cider; add stock, Worcestershire, bay, rosemary; simmer 3–5 minutes.
• 5) Layer potatoes, veg, lamb, remaining veg; pour in most gravy. Shingle potato lid; brush with melted butter + rosemary.
• 6) Cover and bake 2 hours 15 minutes; uncover, increase to 400°F (200°C) and bake 25–35 minutes until golden. Rest 15 minutes.

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Why You’ll Love This Recipe

• Spoon-tender lamb and cozy, savory gravy under a crisp, golden potato lid.
• Low-and-slow method delivers deep flavor with simple, affordable ingredients.
• Hands-off oven time—perfect for weekend cooking or entertaining.
• Classic British comfort with a fragrant rosemary twist.

Grocery List

• Produce: Potatoes, onions, carrots, parsnip, fresh rosemary, parsley (optional)
• Dairy: Unsalted butter
• Pantry: Boneless lamb shoulder, neutral oil, all-purpose flour, lamb or beef stock, dry cider or pale ale, Worcestershire sauce, bay leaves, salt, black pepper

Full Ingredients

For the Hotpot

• 1 kg boneless lamb shoulder, sliced 1–1.5 cm thick (about 2.2 lb)
• 1.2 kg potatoes, such as Maris Piper or Yukon Gold (about 2.6 lb), peeled and sliced 2–3 mm thick
• 2 tbsp neutral oil (rapeseed/canola or sunflower)
• 2 medium yellow onions (about 400 g), thinly sliced
• 2 medium carrots (about 250 g), sliced into 1 cm coins
• 1 large parsnip (about 200 g), sliced into 1 cm half-moons
• 2 tbsp all-purpose flour (16 g)
• 120 ml dry cider or pale ale (1/2 cup; optional, use extra stock if not using)
• 600 ml hot lamb or beef stock (2 1/2 cups)
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp finely chopped fresh rosemary (plus more below)
• 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper, divided (adjust to taste)

Rosemary Butter for the Potato Lid

• 3 tbsp unsalted butter (45 g), melted
• 1 tbsp olive oil (helps the butter brown evenly)
• 1–2 tsp very finely chopped fresh rosemary
• Pinch of kosher salt

To Finish

• 2 tbsp chopped fresh parsley (optional)
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Heat the oven and prep the vegetables

Heat the oven to 325°F (160°C). Peel and thinly slice the potatoes 2–3 mm thick. Rinse the slices in cold water to remove surface starch, then drain and pat very dry with a clean towel—this helps the top crisp later. Slice the onions, carrots, and parsnip and set aside.

Step 2: Season and brown the lamb

Pat the lamb slices dry and season on both sides with about 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp oil in a large heavy skillet or Dutch oven over medium-high heat. Sear the lamb in batches, 2–3 minutes per side, until well browned. Transfer to a plate; keep all the flavorful drippings in the pan.

Step 3: Soften the root vegetables

Reduce heat to medium. Add the onions with a pinch of salt and cook 5–6 minutes until starting to soften. Stir in the carrots and parsnip and cook 3–4 minutes more. Sprinkle over the flour and cook, stirring, for 1 minute to remove the raw taste.

Step 4: Build a savory gravy

Deglaze the pan with the cider or ale (if using), scraping up any browned bits; simmer 1–2 minutes to reduce slightly. Add the hot stock, Worcestershire, bay leaves, and 1 tsp chopped rosemary. Simmer 3–5 minutes until the liquid lightly coats the back of a spoon. Taste and adjust seasoning with salt and pepper. Remove from heat.

Step 5: Layer the hotpot

Lightly butter a 3–3.5 quart (about 3 liter) ovenproof casserole, 10–12 inches (26–30 cm) wide. Arrange a thin base layer of potatoes (about one-third), slightly overlapping like shingles. Season lightly with salt and pepper. Spoon over half the vegetable mixture. Nestle in all the browned lamb slices. Add the remaining vegetables on top, then pour in most of the gravy, reserving about 120 ml (1/2 cup) to add later if needed.

Shingle the remaining potatoes neatly over the top in concentric circles. Stir together the melted butter, olive oil, rosemary, and a pinch of salt, then brush a generous layer over the potato lid.

Step 6: Bake low and slow, covered

Cover the dish tightly with its lid or double-layered foil. Bake for 2 hours 15 minutes at 325°F (160°C). If the dish looks dry partway through, pour the reserved gravy around the edges (not on the top) to keep the lid dry for better crisping.

Step 7: Uncover and crisp the potato lid

Remove the cover and increase the oven temperature to 400°F (200°C). Brush the top with any remaining rosemary butter. Bake uncovered 25–35 minutes until the potatoes are deep golden, with crisp edges and bubbling gravy around the sides.

Step 8: Rest and serve

Let the hotpot rest 15 minutes so the juices settle. Finish with chopped parsley and a pinch of flaky sea salt. Serve straight from the dish, spooning down through the potato lid to lift out lamb, vegetables, and gravy. Lovely with buttered peas or pickled red cabbage.

Pro Tips

• Slice potatoes 2–3 mm thick and dry well—moisture is the enemy of a crisp, golden top.
• Season each layer lightly (potatoes, veg, lamb) for balanced flavor all the way through.
• Keep the top layer dry: pour gravy at the sides so the potato lid browns properly.
• Add a little extra butter to the top in the final 10 minutes if you want extra gloss and color.
• If the top browns too fast, tent loosely with foil for the last few minutes.

Variations

• Traditional touch: Add 150–200 g (5–7 oz) lamb kidneys, sliced and briefly seared, layered with the lamb.
• Ale-forward: Swap the cider for 240 ml (1 cup) pale ale and reduce the stock by the same amount for a deeper, malty gravy.
• Vegetarian take: Replace lamb with 500 g (1 lb) mixed mushrooms and 150 g (3/4 cup) green lentils; use veg stock and 1 tbsp soy sauce for umami.

Storage & Make-Ahead

Cool leftovers, cover, and refrigerate up to 4 days or freeze up to 3 months. Reheat from chilled at 325°F (160°C), covered, for 25–35 minutes (or until piping hot). For a crisp top, uncover for the final 5–10 minutes or briefly broil. Make ahead: Assemble up to the end of Step 5, cool, cover, and refrigerate up to 24 hours; add 10–15 minutes to the covered bake time.

Nutrition (per serving)

Approximate: 800 kcal; 38 g protein; 52 g carbohydrate; 50 g fat; 6 g fiber; 720 mg sodium. Values will vary with exact ingredients and portion sizes.