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  • 600g lamb neck fillet
  • Salt and Pepper
  • 3 tablespoons olive oil
  • 1 roughly chopped large carrot
  • 1 roughly chopped stick of celery
  • 1 whole horseshoe of Bury black pudding, cut into cubes
  • 1 litre beef or lamb stock
  • 1 tablespoon Hawkshead Relish Worcester Sauce Buy
  • Fresh thyme
  • Pay leaves
  • 2 tablespoons Hawkshead Relish Beetroot & Horseradish Chutney Buy
  • 3-4 thinly sliced large Maris Piper potatoes
  • 100g melted butter


  1. Preheat the oven to 180°c. Dice the lamb into 2 to 3cm cubes, then season it with plenty of salt and pepper. Heat the oil in a large frying, and when it's hot, sear the lamb until brown on all sides.
  2. Using a large ovenproof dish with a lid, layer the base with a handful of chopped vegetables, then season with salt and pepper. Add a layer of lamb and the cubed black pudding and then the rest of the vegetables and meat, seasoning as you go to your preferred taste.
  3. Heat the stock then add the Worcester Sauce, herbs and chutney to it and allow everything to melt together before pouring the mixture over the vegetables and meat. The liquid should just cover everything.
  4. Place the sliced potatoes in a bowl and mix with the melted butter, season with salt and pepper, then arrange the slices over the top of the hotpot until the dish is covered. Mum used to make them several layers deep, so there was enough for everyone. The top ones will be crispy, so you'll have to fight for these!
  5. Cover the hotpot with the lid and place it in the preheated oven for 30 minutes, then reduce the temperature to 150°c and cook for 1 hour. Remove the lid and allow the potatoes to crip up and brown for a further 30 minutes.
  6. Allow to rest, then serve with more Beetroot & Horseradish Chutney on the side.
Method Ingredients

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