Lancashire Hotpot Recipe

Ingredients: to serve 4

3lb Lamb Neck Chops
1 Large Onion
1/2lb Carrots
1 Leek
4lb Potatoes
Seasoning

Method:

In an oven proof Stock pot fry the neck chops a few at a time in a bit of oil. Take them out and leave to oneside.
Fry the finely chopped onions until soft, add the diced carrots and leaks then the potatoes.
Season well with salt & pepper and add a few herbs (Parsley, Thyme etc).
Add a bit of water and stir well.
Place the neck chops on top and cover.
Put in a pre-heated oven for 3-5 hours on about 120.
Turn the chops from time to time.
Serve with Mint Sauce, Brown Sauce or Ketchup :)

Enjoy!