Lamb Hot Pot


Renowned chef Eugene O’Callaghan was very good to help us out recently at the Feast of Wexford. Here are the recipes for the dishes he demonstrated at the event – we hope you enjoy making them yourselves – please do let us know how you get on 🙂

Lamb Hot Pot
(serves 6)


Two necks of lamb on bone sliced into ½ inch pieces
2 medium onions peeled and sliced
4 carrots peeled and sliced thinly
1 cup light chicken stock
8 medium potatoes sliced thinly
Dash of Worchester sauce
Salt & coarsely ground pepper
2 sprigs thyme
1 bunch parsley


In a pan fry the seasoned lamb pieces until golden brown.
Place a layer of lamb in the base of an oven proof casserole before adding some carrots, followed by onions and then potatoes.
Season as you go along with salt, pepper & thyme.
Now repeat the layers until all the meat & vegetables are used finishing with potatoes on top.
Mix the Worchester into the stock before adding to the pot.
Cover with a lid and bring to a simmer on the stove before cooking in a low to medium oven for 2 hours approximately.
Sprinkle with chopped parsley before serving.

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