Lamb Broth for Lancashire Hot Pot

How to Making Recipes Lamb Broth for Lancashire Hot Pot using 8 ingredients and 3 steps

Lamb Broth for Lancashire Hot Pot - Lancashire, a county in northwestern England, between the Irish Sea and the Pennines mountain range known as the 'backbone of England', has an excellent stew named after him: the Lancashire hotpot. How to make Lancashire hotpot Originally, this recipe was usually prepared with mutton, but nowadays lamb, and more precisely lamb shoulder, is more commonly used. Add the other tablespoon of oil to the same pan over medium heat. Return all the lamb and onions to the pan along with the carrots. Pour over the beef stock/broth, Worcestershire sauce, ½ teaspoon salt, ½ teaspoon black pepper and bay leaf.

First trim the lamb of any excess fat and wipe with kitchen paper.

Brown the pieces of kidney too, and tuck these in among.

You can cook Lamb Broth for Lancashire Hot Pot using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients make Lamb Broth for Lancashire Hot Pot

1. It's 1 pound trimmings and bones of 1 lamb breast.
2. You need 6 cups water.
3. You need 1-1/2 teaspoon ground black pepper.
4. You need 2 teaspoon kosher salt.
5. You need 1 teaspoon granulated garlic powder.
6. You need 1 cup sliced carrots.
7. You need 1/2 cup chopped celery.
8. You need 1/2 cup chopped onion.

Lamb Broth for Lancashire Hot Pot instructions

1. Heat a pot to hot add the bones and trimmings. Add the salt and pepper.
2. When browned add the water and boil. Add the vegetables add the garlic..
3. Boil for 35-40 minutes. I scraped the bones and add the meat back into the broth. It's done use as you need it. I hope you enjoy!!.

Lamb Broth for Lancashire Hot Pot - Stir in flour, then pour in stock. Add a couple of bay leaves, a good sprinkling of salt and pepper and a good splash of Worcestershire sauce. This dish is mixed with lamb kidneys and herbs, then topped with sliced Maris Piper potatoes.. Season generously all over with salt and pepper. The recipe usually calls for a mix of mutton (nowadays more frequently lamb) and onions covered with sliced potato. Many regional variations add vegetables (carrot, turnip, or leeks). Many early recipes add lamb kidneys and modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. Thank you and good luck