Mutton Hot Pot Recipe


Preparation Time20 MinCooking Time1 Hr 35 Min
Ready In1 Hr 55 MinDifficulty LevelEasy
Health IndexAverageServings8
MethodMain Ingredient
Interest Group


 Mutton neck2 Pound, boned, cut in 6 slices
 Potatoes8 , thickly sliced
 Salt To Taste
 Pepper To Taste
 Nutmeg1 Teaspoon
 Thyme1 Teaspoon
 Mace1 Teaspoon
 Lamb kidneys3 , cut in 12 thin slices
 Fresh oysters6 Large
 Mutton stock1 Cup (16 tbs) (Use It Hot)
 Boiling water3⁄4 Cup (12 tbs)
 Butter2 Tablespoon
 Crushed pot2 1⁄2 Teaspoon


Trim skin and most of fat off mutton.
Arrange a deep layer of thickly sliced potatoes in bottom of well-buttered earthenware casserole.
Add mutton slices, slightly overlapping each other.
Season to taste with mixed salt, pepper, nutmeg, thyme and mace.
Top each slice with 2 thin slices of lamb kidney and 1 plump oyster.
Arrange another layer of potatoes; then pour in the hot mutton stock (made with trimmings and mutton bones) and boiling water.
Season with salt and pepper.
Top with melted butter.
Cover with buttered paper and bake in moderate (3500) oven 1 1/4 hours.
Mix in pot.
Remove paper and continue baking 20 to 25 minutes longer, or until top is delicately browned and crisp.
Serve directly from baking dish.