Comforting, delicious, and so satisfying! Stew originated from Lancashire in the North West of England deserves a spot in your recipe book!

Make it and see for yourself!



    • 2 Pounds boneless lamb. Trimmed and cut into 1 1/2 Inch chunks.

      (Stew meat works great)

    • 2 Pounds potatoes, peeled and sliced
    • 2 Cups and 3 Tablespoons chicken stock
    • 8 Tablespoons butter, melted
    • 4 Carrots, peeled and sliced
    • 2 Medium onions, chopped
    • 1 1/2 Tablespoons flour
    • 2 Teaspoons Worcestershire sauce
    • 1 Teaspoon fresh rosemary
    • 2 Bay leaves
    • Salt and pepper to taste


      • Melt 3 Tablespoons of butter in a skillet over medium heat. Add the lamb and brown for 5 minutes. Remove Lamb from skillet and set to side.

      • Sauté the carrots and onions in skillet for 3 minutes, add more butter if needed. Sprinkle flour over onion and carrots, stir well and cook for 2 minutes.

      • Add stock, Worcestershire sauce, lamb, rosemary and bay leaves, bring to boil, then remove from heat.

      • Transfer skillet content to a casserole dish. Arrange the sliced potatoes on top of the meat. Season with salt and pepper, and drizzle with melted butter.

      • Cover casserole dish and put in a 325’F preheated oven for 90 minutes. Remove cover, brush potatoes with the remaining butter. Cook under broiler till potatoes are brown.

      • Let stand for 5 minutes before serving.

      I truly hope you’ll enjoy every bite of this heartwarming Lamb hotpot!

      Stay warm and see you soon!


      How did it all start? Incredible two years of living with the sheep
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