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Welsh Hot Pot Recipe
|Potatoes||1 1⁄2 Pound, thinly sliced (675 Gram)|
|Leeks||1 Pound, sliced into rings (1/2 Kilogram)|
|Carrots||3 Large, sliced|
|Middle end of neck of lamb||2 Pound, chopped (1 Kilogram)|
|Chopped fresh sage||15 Milliliter (1 Tablespoon)|
|Water||5 Fluid Ounce (150 Milliliter)|
|Butter||1 Ounce, cut into small pieces (25 Gram)|
Serving size: Complete recipe
Calories 3516 Calories from Fat 1981
% Daily Value*
Total Fat 220 g339.2%
Saturated Fat 109.5 g547.5%
Trans Fat 0 g
Cholesterol 668.8 mg222.9%
Sodium 992.9 mg41.4%
Total Carbohydrates 219 g73.1%
Dietary Fiber 35.2 g140.9%
Sugars 33.5 g
Protein 174 g347.8%
Vitamin A 905.1% Vitamin C 343.5%
Calcium 84.7% Iron 170.4%
*Based on a 2000 Calorie diet
Cover with half the leeks and half the carrots and season well.
Cover with half the lamb and half the sage.
Continue to make layers until all the ingredients are finished.
Pour over the water and dot with the butter pieces.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 2 hours.
Cover and cook for a further 30 minutes, or until the chops are tender.