Recipe detail

Lamb/Mutton Lancashire hotpot

23.7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: English

Program steps

  • Preheating:
  • 135 °C

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Hot air
100 %
time icon Termination by time
time icon 01:30 hh:mm
probe icon 120 °C
ventilator icon 100 %
ventilator icon 
Golden touch
probe icon 180 °C
ventilator icon 100 %

Ingredients - number of portions - 8

Name Value Unit
butter 80 g
mutton shoulder steaks, boned, trimmed of fat and cut in chunks 1 kg
lamb kidneys, cleaned, trimmed of fat and thinly sliced 4 pcs
onion, roughly chopped 1 pcs
carrots, peeled and diced 2 pcs
celery rib, diced 1 pcs
flour 30 g
worcestershire 20 ml
veal stock 400 ml
bay leaf 1 pcs
potatoes, peeled and sliced thinly (0,5cm) 1 kg


1. Sear the mutton and the kidneys in a buttered Dutch oven. Set aside 2. In the same pot, soften the onion, carrots and celery on medium heat. Keep stirring for a few minutes 3. Add some flour and stir until it starts gaining some colour 4. Deglaze with Worcestershire sauce, pour the stock and lower the heat to a minimum as soon as the pot starts showing signs of boiling. Reintroduce the meat and kidneys. Let the pot reduce to a point where the liquid barely covers the solid contents of the pot 5. Set the oven on dry heat at 120°C 6. Lay out half the potatoes on a greased ovenproof dish. Layer the contents of the Dutch oven onto the potatoes. Cover the meat with a layer of the remaining potatoes 7. Cook for 90 minutes or until the top layer of potatoes has softened 8. Crank up the heat to 180°C, using Golden Touch function 9. Cook for 10 minutes or until the potatoes gain a nice and golden colour

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