Slow Cooker Lamb Hotpot
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 4.7 (25)

Slow Cooker Lamb Hotpot

NUTRITION · PER SERVING440M COOK
CAL 55%·PRO 100%
CARBS 94G34% OF CAL
12G FIBER15G SUGAR66G OTHER
FAT 30G25% OF CAL
9G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender lamb and root vegetables in rich gravy, topped with a layer of potatoes and slow-cooked until golden. A traditional Welsh comfort dish.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 pounds (900g) PGI Welsh Lamb (shoulder or neck, cubed)
  • salt and pepper ( to season)
  • 2 tbsp vegetable oil (to brown lamb)
  • 2 tbsp butter
  • 2 onions (, diced)
  • 2 leeks (, white parts only, finely diced)
  • 2 tbsp plain flour
  • 1 tsp salt
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • ½ tbsp cranberry sauce or seedless raspberry jam
  • 1 tsp garlic paste or fresh minced garlic
  • 2 cups (480ml) lamb stock (or chicken stock)
  • 2 carrots (cut into small cubes)
  • 2 parsnips (peeled and diced)
  • 2 bay leaves
  • 3 large baking potatoes (sliced thinly (more if needed))
  • 1 tsp fresh thyme
  • 1 tbsp melted butter for brushing
  • Rosemary sprig (, to garnish)
PREP
20M
SODIUM
5082MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.