For The Filling
- 700g well-trimmed lamb leg meat (or leg steaks)
- 2 tsp sunﬂower oil
- 2 medium onions, peeled and thinly sliced
- 5 medium carrots, peeled and thickly sliced (about 300g prepared weight)
- 3 tbsp plain ﬂour
- 600ml lamb stock, made with 1 lamb stock cube
- 1 tbsp fresh thyme leaves or ½ tsp dried thyme
- 1 rosemary stalk or ½ tsp dried rosemary
- 2 tbsp Worcestershire sauce
- ﬂaked sea salt
- freshly ground black pepper
- 3 medium potatoes
Trim any visible fat oﬀ the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper.
Heat the oil in a Small Dutch Oven and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides.
Add the onions and carrots into the Dutch Oven with the lamb and sprinkle with the ﬂour. Toss everything together well, then pour over the stock and add the thyme leaves, rosemary and Worcestershire sauce. Stir well.
Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. Season with ground black pepper and cover with the lid.
Bake the hotpot with 6 coals on the bottom, 13 on the lid for 1 hour 45 minutes or until the potatoes are nicely browned and the lamb is tender. Check by poking with the point of a knife into the centre of the lamb ﬁlling - if the meat is done the knife should slide in easily. Serve with freshly cooked greens.