Lancashire Hotpot with Braised Red Cabbage
Slow-cooked lamb neck and vegetables layered with sliced potatoes, served alongside sweet and tangy braised red cabbage.
Estimated Nutrition
Calories
1120.1
kcal / serving
4480.2 kcal total
Carbs
55.9g
per serving
223.5 g total
Fat
78.2g
per serving
312.8 g total
Protein
48.1g
per serving
192.4 g total
Cook Time
165
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
100
g
CondimentsSauces
1
tbsp
200
ml
Dairy
1
tbsp
Unsalted Butter
small knobs for dotting
150
g
GrainsCereals
1
unit
Plain Flour
for dusting
Liquids
2
l
Meat
1
kg
Middle Neck Of Lamb
with bones
NutsSeeds
OilsFats
2
tbsp
Other
50
g
Honey
clear
Vegetables
1
piece
Carrot
cut into 3 pieces
1
piece
Onion
cut into quarters
1
piece
Spanish Onion
thinly sliced
3
piece
Maris Piper Potatoes
very thinly sliced
1
piece
Red Cabbage
small, cored and sliced
1
piece
Red Onion
finely chopped
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