Try these mini lamb hotpots, then check out our classic lamb hotpot, pork hotpot, chicken hotpot and Lancashire hotpot.


  • 500g lamb leg, trimmed of fat and cut into chunks
  • 2 tbsp plain flour
  • for frying oil

  • 1 large onion, finely sliced

  • 2 carrots, peeled and thinly sliced
  • a bunch flat-leaf parsley, chopped
  • (Maris Piper work well) 500g potatoes, peeled and thinly sliced
  • 650ml lamb or chicken stock
  • butter


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Toss the lamb in the flour and season. Heat 1 tbsp oil in a non-stick frying pan and fry the meat until it’s browned all over, then scoop out. Do this in batches, a few pieces at a time, so you don’t overcrowd the pan. Divide the meat, onions, carrots and parsley into 6 individual ovenproof dishes, and season well.

  • STEP 2

    Top with a thin layer of potato on the top then put on a baking tray. Divide the stock between the hotpots and add a few dots of butter on top. Cover the whole tray in foil and cook for 45 minutes – 1 hour until the potatoes are soft, then cool.

  • STEP 3

    Cover each dish individually with foil, and freeze for up to 3 months. To serve, defrost completely, in the fridge, overnight. Heat the oven to 190C/fan 170C/gas 5 and remove the foil, add another dot of butter to the tops. Cook for 30 minutes until the top is crisp and golden, and the filling is piping hot.


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