Recipe detail

Lamb/Mutton Lancashire hotpot

23. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Lamb/Mutton

Cuisine: English

Program steps

  • Preheating:
  • 135 °C

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1
Hot air
100 %
time icon Termination by time
time icon 01:30 hh:mm
probe icon 120 °C
ventilator icon 100 %
ventilator icon 
2
Golden touch
probe icon 180 °C
ventilator icon 100 %

Ingredients - number of portions - 8

Name Value Unit
butter 80 g
mutton shoulder steaks 1 kg
lamb kidneys 4 pcs
onion 1 pcs
carrot 2 pcs
celery sticks 1 pcs
plain wheat flour 30 g
worcester 20 ml
veal stock 400 ml
bay leaf 1 pcs
potatoes 1 kg

Nutrition and allergens

Allergens: 1, 7, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 344.4 kJ
Carbohydrate 26.5 g
Fat 13.3 g
Protein 27.7 g
Water 0 g

Directions

1. Sear the mutton (boned, trimmed of fat and cut in chunks) and the kidneys in a buttered
Dutch oven. Set aside.
*lamb kidneys, cleaned, trimmed of fat and thinly sliced.
2. In the same pot, soften the onion, peeled and diced carrots and celery on medium heat. Keep stirring for a few minutes.
3. Add some flour and stir until it starts gaining some colour.
4. Deglaze with Worcestershire sauce, pour the stock and lower the heat to a minimum as soon as the pot starts showing signs of boiling. Reintroduce the meat and kidneys. Let the pot reduce to a point where the liquid barely covers the solid contents of the pot.
5. Set the oven on dry heat at 120°C.
6. Lay out half the potatoes on a greased ovenproof dish. Layer the contents of the Dutch oven onto the potatoes. Cover the meat with a layer of the remaining potatoes.
7. Cook for 90 minutes or until the top layer of potatoes has softened.
8. Crank up the heat to 180°C, using Golden Touch function.
9. Cook for 10 minutes or until the potatoes gain a nice and golden colour.

Recommended accessories

Enameled GN container

Enameled GN container