Lamb And Cider Hotpot Recipe


MethodMain Ingredient


 Lamb shoulder4 Pound, boned and cut into 2 inch pieces
 Plain flour2 Ounce
 Butter3 1⁄2 Ounce
 Vegetable oil6 Tablespoon
 Onions8 Ounce, peeled and sliced
 Celery12 Ounce, trimmed and sliced
 Apples1 Pound, peeled, cored and sliced
 Light stock1 Pint
 Cider1⁄2 Pint
 Salt To Taste
 Freshly ground black pepper To Taste
 Potatoes1 1⁄2 Pound, peeled and thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 7536 Calories from Fat 4950

% Daily Value*

Total Fat 556 g855%

Saturated Fat 230.5 g1152.4%

Trans Fat 0 g

Cholesterol 1501.7 mg

Sodium 2100.8 mg87.5%

Total Carbohydrates 298 g99.2%

Dietary Fiber 36.8 g147.1%

Sugars 97 g

Protein 339 g677.4%

Vitamin A 85.5% Vitamin C 304.1%

Calcium 61.3% Iron 199%

*Based on a 2000 Calorie diet


Toss the meat in the flour. Melt 50g (2 oz) of the butter with the oil in a frying pan and brown the meat on all sides. Drain and put in a 3 litre (5 pint) capacity pie dish. Sprinkle in any excess flour.
Add the onions, celery and apples to the frying pan and brown lightly. Spoon on top of the meat. Pour in the stock and cider and add plenty of seasoning. Top with the sliced potatoes and dot with the remaining butter. Stand the dish on a baking sheet and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) until the meat is tender and the potatoes crisp.