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Lancashire Hotpot with Braised Red Cabbage

Slow-cooked lamb neck and vegetables layered with sliced potatoes, served alongside sweet and tangy braised red cabbage.

DinnerComfort FoodLambMeatSlow Cooked
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
Demerara Sugar
CondimentsSauces
1
tbsp
Tomato Puré
200
ml
Red Wine Vinegar
Dairy
1
tbsp
Unsalted Butter
small knobs for dotting
150
g
Unsalted Butter
GrainsCereals
1
unit
Plain Flour
for dusting
Liquids
2
l
Water
Meat
1
kg
Middle Neck Of Lamb
with bones
NutsSeeds
2
clove
Garlic
1
sprig
Rosemary
1
sprig
Thyme
1
piece
Bay Leaf
for cabbage
1
pinch
Rock Salt
1
clove
Garlic
thinly sliced
1
tbsp
Thyme Leaves
1
tbsp
Rosemary
chopped
1
sprig
Thyme
for cabbage
OilsFats
2
tbsp
Olive Oil
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

Method

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