Recipe Collection from the Northwest Region

Ingredients	Lancashire Hot-Pot
2 Lbs Best end of Neck of Lamb 2 Lb Potatoes 3 Lambs Kidneys 1 Large Onion 6 Oysters (Optional) 10 oz Lamb Stock 1 Pn ea of Nutmeg and Mace Salt & Pepper to Taste 2 Tbsp of Butter	Traditionally, Lancashire Hot-pot was made in a tall brown earthenware stew jar large enough that the chops would stand on end with a half of a kidney between each and one oyster per chop.
Recipe Data	Directions
Serves: 6 Preparation Time: 30 min. Cooking Time: 2 Hrs. Special Tips & Hints	Cut the lamb into 6 chops, or better yet have your butcher do it for you. Trim the chops removing excess fat and skin. Slice the Lamb Kidneys. Peel and slice the potatoes Grease a large casserole and place a layer of potatoes in the bottom. Arrange the chops on top and season with the Salt, Pepper, Nutmeg and Mace. Layer the sliced kidneys and onions on top of the chops, top with the oysters if using and finish up with a top layer of potato. Brush the top of the potatoes with melted butter and cover with a sheet of greaseproof paper. Place in the oven for about 1 1/4 hours. At this point remove the paper and continue cooking for anoth 30-45 minutes until the top is a nice crisp golden brown.