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Get ready to add this mouthwatering and classic Lancashire Hotpot recipe to your selection of staple dinners. Lancashire hotpot is a hearty combination of stewing lamb, potatoes, and onions, slow-cooked to perfection. 

This delicious and traditional British dish has been warming hearts for generations, due to its simplicity and the use of readily available ingredients. And the best part? This recipe can also be altered to be cooked in a slow-cooker for extra convenience. 

Lancashire Hotpot is perfect for the whole family, and it’s a classic for a reason. 

Butcher tip: opt for cuts like the shoulder or neck of lamb! These cuts typically have a good balance of meat and fat, which will result in a rich, tender and satisfying stew. Bone-in cuts will also add extra flavour to the stew, however, boneless cuts can be more convenient and family friendly. 

Ingredients you’ll need to gather: 

  • 900g of stewing lamb
  • 900g of potatoes, peeled and sliced
  • 4 carrots, peeled and sliced
  • 500mL of lamb or chicken stock
  • 2 medium onions, chopped
  • 100g butter
  • 2 bay leaves
  • 25g plain flour
  • 2 tsp Worcestershire sauce

How to cook our Lancashire Hotpot Recipe, method: 

  1. Bring the heat - Preheat your oven to 160°C and let it heat up while you start browning the stewing lamb.
  2. Grab a nice big casserole dish (or pan) - Remember, the bigger, the better. Place it over medium heat. Once it's heated up, melt a bit of the 100g butter in the casserole dish. Next, toss in the stewing lamb – but not all at once. It's best to brown the lamb in batches for an even sear.
  3. Bring on the flavour - In the same casserole dish (or pan), add a bit more butter, and toss in the onions and carrots. Cook them until they turn a beautiful golden shade and become fragrant.
  4. Make it saucy - Sprinkle over 25g of plain flour and let it cook for a couple of minutes. Give it a shake of Worcestershire sauce and pour in the 500mL of stock. Bring it all to a boil.
  5. Combine it all - Stir the stewing lamb back into the mix, toss in the bay leaves, and turn off the heat. If you're using a pan (and not a casserole dish), transfer the stew into an oven-proof dish for the next step.
  6. It's potato time - Arrange the peeled and sliced potatoes on top of the meat and drizzle them with the remaining butter. Cover the dish, then place it in the oven for about 1½ hours until the potatoes are perfectly cooked. For that extra crispy touch, we recommend finishing it off under the grill for 5-8 minutes until the potatoes turn a beautiful golden brown.

And there you have it – your Lancashire hotpot! Enjoy every hearty bite of this classic dish. It's a family favorite for a reason! 

All of the quality ingredients used in this recipe are available at our store, so come visit us at Pendle Hill Meat Market and we'll be delighted to assist you in bringing this delicious meal to life. We also offer online shopping, with click-and-collect or delivery options. Order now.

Our no-fuss Roast Lamb Leg recipe brings the perfect blend of simplicity and deliciousness to your Sunday table - or any day of the week. With every succulent bite, you'll savour the rich and tender lamb leg, perfectly complemented by a classic gravy.

When purchasing a lamb leg for your next roast, keep our tips in mind to ensure your meat turns out perfectly tender, practically falling off the bone with each bite. Look for a lamb leg with a good layer of fat, as fat adds flavour and helps keep the meat moist during cooking. We recommend opting for a bone-in leg for extra richness and juiciness in your roast. Lastly, choose a leg that is evenly shaped for consistent cooking.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 2 hours 20 minutes

Ingredients:

Gravy (2 cups):

  • 2 cups beef stock
  • ¾ cup red wine
  • 2 ½ tbsp plain flour

How to make our Roast Lamb Leg recipe, method:

  1. Get the oven ready - Start by preheating your oven to 200°C/180°C fan-forced and greasing your trusty roasting pan. Now, place the succulent lamb leg in the pan.
  2. Bring the flavour - In a bowl, combine the oil, rosemary, and garlic. Take half of this mixture and rub it all over the lamb leg, giving it that irresistible coating. Don't forget to season with salt and pepper to your taste. Pop the roasting pan into the oven and let it roast for 15 minutes.
  3. Cook to perfection - It's time to adjust the oven temperature to 180°C/160°C fan-forced. Keep an eye on the lamb leg as you baste it every 20 minutes with the remaining oil mixture. This will enhance the flavour and lock in the moisture. Roast for an additional 1 hour and 15 minutes for a perfectly cooked medium lamb leg, or adjust the time to your liking. Add potatoes (or your choose of vegetables) to the pan for the last 40 minutes, giving them a turn halfway through cooking.
  4. Rest and serve - Once the lamb leg is done, remove it from the oven and cover it loosely with foil. Let it rest for 10 minutes, allowing the juices to distribute evenly. Then, carve and serve it alongside your vegetables.
  5. And let's not forget the finishing touch – the gravy! Combine stock and wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.

Visit Pendle Hill Meat Market and SAVE! Head in to see us and we can help you select the best cut to create our delicious Roast Lamb Leg recipe. We also offer online shopping, with click-and-collect or delivery options. Order Now.  

We’ve created an easy-to-follow recipe that will guide through the steps to create mouthwatering Greek Lamb Chops that pack plenty of juicy and zesty flavour. Selecting the right lamb chop is the most crucial step of this recipe. We recommend choosing a loin, rib, or sirloin chop. 

The lamb chops you choose should be a little more than an inch thick and have a light red colour. Also, the chops should be finely textured with smooth, white fat that is evenly distributed.

Servings: 4

Prep Time: 10 minutes

Cooking Time: 30 minutes

Ingredients:

  • 8 lamb chops
  • 1/4 cup lemon juice (or juice from a fresh lemon)
  • 2 tsp dried oregano preferably Greek, or 1/2 cup chopped fresh
  • 1 tsp salt
  • 1/4 cup olive oil
  • 4 cloves of garlic (minced)
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp olive oil for cooking

How to cook our mouthwatering Greek Lamb Chops recipe, method:

  1. Treat yourself to our mouthwatering lamb chops! Pay us a visit at Pendle Hill Meat Market and ensure you secure the finest cut for your Greek Lamb Chops recipe, or take advantage of our convenient delivery service to have it brought right to your doorstep.
  2. Prepare the lamb chops by patting them dry using paper towels to remove any excess moisture. 
  3. Mix together the lemon juice, dried oregano, salt, olive oil, garlic and black pepper in a small bowl.
  4. Arrange the lamb chops in a large baking dish or on a large plate, and pour the marinade all over the lamb. Rub the marinade into the meat and cover it with cling film. Allow the meat to marinate for 30 minutes or overnight for a deeper flavour.
  5. Heat oil in a pan (cast iron preferably or grill plates) over high heat until just starting to smoke. Fry or grill the lamb chops in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
  6. Prepare to serve the lamb chops by letting them rest for 5 minutes after cooking then serve alongside your choice of salad for the perfect Greek Lamb Chops recipe. One of our favourites is the classic Greek Salad. 

 

Visit Pendle Hill Meat Market & SAVE! Make your way to our store, where you'll find the ingredients necessary for this Greek Lamb Chops recipe. Our dedicated staff are ready to extend a warm welcome and offer their expertise, guiding you through the process of creating this mouthwatering meal. We also offer online shopping, with click-and-collect or delivery options. Order Now

Comfort food has never tasted so good with this Moussaka. The juicy lamb mince paired with a creamy sauce makes it the perfect way to feed your family during autumn.

Ingredients

  • 2 large eggplants, thinly sliced
  • Olive oil cooking spray
  • 1 tbsp olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 800g lamb mince
  • 420g can crushed tomatoes
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/3 cup grated pizza cheese
  • Lemon wedges, to serve

Sauce -

  • 75g salted butter
  • 1/3 cup plain flour
  • 2 cups milk

Method

  1. Spray eggplant with olive oil spray. Cook eggplant for 2 to 3 minutes each side or until browned in a large frying pan on medium-high heat. Once cooked, transfer to a large plate.
  2. In a large saucepan, heat oil over medium-high heat then add onion and garlic. Cook for 5 minutes or until softened while stirring. Add mince and break it up and allow to cook for 7 minutes or until browned. Add cinnamon, tomatoes and allspice. Bring to the boil. Reduce heat to medium-low and allow to simmer until sauce is thick (about 30 minutes).
  3. Whilst that is simmering, make the sauce. In a saucepan over medium-high heat, melt butter. Add flour. Cook for a minute or until bubbling whilst stirring then gradually stir in milk. Bring to the boil. Reduce heat to medium. Cook, stirring, for 5 minutes or until mixture has thickened. Remove from heat.
  4. Preheat oven to 180°C/160°C fan-forced. Grease an 8 cup-capacity ovenproof dish. Place a third of the eggplant (slightly overlapping) over the base. Spread half the meat sauce over eggplant. Repeat layers, ending with eggplant. Spread white sauce over eggplant. Sprinkle with cheese. Bake for 45 minutes or until golden. Allow to cool for 15 minutes then serve with lemon wedges.
  5. Enjoy your Moussaka

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Bring the family together this Easter and dig in to a mouth-watering Greek roast lamb with plenty of garlic and zesty lemon flavour.

Ingredients:

  • 1 large leg of lamb, about 3kg/6lb 8oz
  • 6 garlic cloves
  • 1½ kg new potatoes
  • zest and juice 1 lemon
  • large handful pitted baby kalamata olives
  • 400g can chopped tomato
  • 6 tbsp olive oil
  • 1 bunch oregano

 

Method:

  1. Heat fan-forced oven to 240℃ or  220℃ for a gas oven. In a mortar and pestle, pound half the oregano, lemon zest, garlic and a pinch of salt. Add lemon juice and a splash of olive oil. Use a sharp knife to make incisions into the lamb all over and push in the herb paste into the holes.
  2. Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180℃ for fan-forced and  160℃ for gas. 
  3. Roast for 1 hr 15 mins for medium-rare, (add 15 mins for medium). Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is cooked to your liking, remove from the tin and allow it to rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  4. Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad. 
  5. Enjoy your Greek lamb roast.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Experience the taste of hand-held Greek goodness with this easy recipe for Greek Gyros. The tzatziki sauce takes this dish to the next level creating a sensational flavour combo with the meat. Lamb provides a more traditional taste yet beef also gets the job done.

Ingredients

  • 1 pound  ground lamb (or beef)
  • 1/4 cup minced red onion
  • 2  cloves garlic, minced
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 1/2 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dried oregano
  • 2 teaspoon  fresh lemon juice
For the Sandwich:
  • 4 rounds of flatbread or pita.
  • 1 leaf of lettuce
  • 1 tomato, sliced
  • 1 onion, sliced
  • Tzatziki sauce

 

Method 

  1. Grill the patties over high heat for 3-4 minutes per side.
  2. Spread tzatziki sauce down the centre of a flatbread round.
  3. Add a lettuce leaf, some diced tomato, and a few thin onion slices. Add the patty and fold the bread over the lamb.
  4. Enjoy your Greek Gyros

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

There are so many things you can make with lamb shoulder, but one of our favourites are this lamb and rosemary pies.

Ingredients

 

Filling

 

60 ml (¼ cup) olive oil

2 onions, finely chopped

6 garlic cloves, crushed

2 carrots, finely chopped

2 celery stalks, finely chopped

850 g finely chopped lamb shoulder

2 tbsp plain flour

250 ml (1 cup) dry white wine

2 large tomatoes, peeled, chopped

3 tsp rosemary leaves, chopped

tomato sauce or relish, to serve

Pastry

 

350 g plain flour, chilled

200 g chilled butter, chopped

150 g thick Greek-style yoghurt, chilled

50 ml thickened cream, chilled

 

Method

 

  1. Heat 2 tbsp olive oil in a large, heavy-based saucepan over medium heat. Add onions and cook, stirring, for 5 minutes or until quite soft. Add garlic, carrots and celery, and cook for a further 4 minutes or until softened. Remove with a slotted spoon and reserve the pan.
  2. Dust lamb with the flour. Add remaining 1 tbsp oil to the reserved pan over high heat and cook lamb, in 2 batches, for 4 minutes or until starting to brown on all sides. Return lamb and vegetables to the pan with wine and tomatoes, and bring to the boil, stirring constantly and scraping the bottom of the pan with a wooden spoon to ensure the lovely stuck-on bits get cooked into the sauce.
  3. Add 2 tsp rosemary, 250 ml water and season with salt and pepper. Cover, reduce heat to low and simmer for 2 hours or until the meat is tender. Add more water if necessary. Set aside to cool to avoid the filling seeping through the pastry.
  4. Meanwhile, to make the yoghurt cream pastry, place the flour and ½ tsp salt in a bowl. Add butter and rub into the flour and salt until mixture resembles crumbs, working quickly so everything stays cool. (Alternatively, use a food processor.) Stir or pulse in the yoghurt and cream until just combined. Cover with plastic wrap and refrigerate for 1 hour or until cold.
  5. Preheat oven to 200°C. Roll out two-thirds of the pastry between layers of baking paper and cut into 6 x 14 cm rounds. Line the base and side of 6 x 10 cm x 2 cm pie or cast-iron pans and scatter with remaining 1 tsp rosemary. Top with the lamb filling.
  6. Roll out remaining pastry to 6 x 12 cm rounds, place over pie filling and crimp together at the edges to avoid spillage. Trim roughly. Cut a cross in the top and bake for 15 minutes or until pastry is golden brown. Serve with your lamb and rosemary pies with a little tomato sauce or relish.

 

The majority of the ingredients for your lamb and rosemary pies are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Our easy to cook marinated lamb chops recipe is one that'll please the whole family and with a little preparation comes together in under 10 minutes. Although, it's simple, our delicious marinade takes  good ol' Aussie lamb to the next level. 

Prep. Time: 6 hrs.

Cooking Time: 10 min.

Serves: 2

Ingredients

  • 6 loin chops (lamb) fat trimmed
  • 1/2 cup mirin
  • 1/4 cup light soy sauce
  • 1 garlic clove
  • 2 cm ginger finely grated
  • 2 tsp brown sugar
  • 2 tsp black pepper
  • 2 tsp plain flour

Method

  1. Place the lamb chops in a shallow dish or bowl suitable for marinating.
  2. Combine mirin, light soy sauce, garlic, ginger, brown sugar, black pepper and plain flour in a bowl and mix.
  3. Pour 3/4 of the marinade over chops, cover and refrigerate. It's best to leave the chops marinating in the refrigerator overnight if possible, otherwise a few hours is sufficient.
  4. Cook chops on a barbeque grill or hot plate until done, basting the meat with the marinade left over for extra flavour.
  5. Serve the marinated lamb chops with your favourite salad (or side dish). 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

This is an easy and flavourful lamb sandwich which the addition of mint for freshness and a special touch. Because the leg meat is worked hard over its lifetime, it’s packed full of flavour to fill these delicious lamb sandwiches. Ask our butchers how to cook this recipe on the bone or from lamb leg steaks for maximum flavour.

SERVES: 4

 

INGREDIENTS

  • 8 slices white sourdough
  • 4 lamb leg steaks
  • 2 red capsicums, seeded, quartered
  • 1 red onion, cut into wedges
  • ¼ cup of mint jelly
  • 2 teaspoons of Dijon mustard
  •  cups of whole-egg mayonnaise
  • 2 cups of baby rocket

 

METHOD

  1. To prepare the vegetables and bread, place capsicum under a hot grill, skin facing up until the skin blackens and blisters, approximately 6 minutes. Remove from heat and allow to cool before peeling off the skins and cutting into long, thick strips. Similarly, grill the onion for 1-2 minutes each side or until just charring and the bread for 1 minute each side or until golden and crisp.
  2. For the meat, place the lamb between 2 pieces of plastic wrap and pound until 1 cm thick. Brush steaks with 1 teaspoon of mint jelly and season generously before cooking for 1 minute each side (for medium). Allow to rest under foil for 5 minutes.
  3. Mix mayonnaise, mustard and left over mint jelly to create your spread.
  4. To serve, generously lather mayonnaise mix on your toasted bread and balance thick lamb slices atop, with rocket, onion and capsicum.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

If you’re going to do it, do it well. These are the kinds of meals we LOVE at our market. Loaded with top quality pecorino and peas and beautifully tasty lamb shoulders.

 

Serves: 6 people

 

Ingredients

  • 1 lamb shoulder
  • 4 celery stalks chopped
  • 1 carrot chopped
  • 1 onion chopped
  • 6 garlic cloves bruised
  • 250ml dry white wine
  • 1 tsp thyme chopped
  • 1 tsp sage
  • 1 tsp rosemary
  • 180g frozen peas defrosted
  • Pecorino Toscano grated
  • 1 red chili julienned with seeds removed
  • 1 Lemon
  • Olive Oil

 

Method

  1. Preheat the oven to 120 degrees. Heat a large pan on medium to high heat, add in lamb and cook until golden all over (10 minutes).
  2. Arrange vegetables in the middle of the pad, and place garlic all over. Place the lamb on top and pour over the white wine. Spread the herbs and season to taste.
  3. Cover the pan with foil and let it braise in the oven until meat falls off the bone (7hrs).
  4. Transfer the lamb to a large plate and top with peats, grated pecorino, chili and lemon grind. Squeeze lemon juice over the lamb and scatter the oregano and finish by drizzling olive oil.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Using our top quality lamb mince,  the flavours brought to you by the Turkish thin crust pide will be even better. Prepare yourself for some seconds.

Ingredients

  • 200g plain flour
  • 70g wholemeal flour
  • 2 tomatoes
  • 1 red capsicum
  • 75g capsicum paste
  • 5 garlic cloves chopped
  • ½ bunch parsley chopped
  • 2 tsp chili flakes
  • 200g lamb mince
  • ½ red onion chopped
  • 1 tbsp sumac
  • 2 lemons
  • 1 tbsp olive oil
  • Salt

Method

  1. Preheat oven to 300 degrees and place two large baking trays in middle and bottom shelves. Then in a large bowl, sift plain flour and 1 tsp of salt. Making a well in the centre, add 125ml of warm water and mix into a dough.
  2. Knead the dough for 5 minutes until it is smooth and divide the dough into four balls. Cover the balls with the damp cloth and place aside for 30 minutes.
  3. Make shallow cuts on the surface of the tomatoes in a cross shape then transfer to a heatproof bowl covering it with boiling water. After 30 seconds, drain the tomatoes, put cold water and drain again.
  4. Peel the skin of the tomatoes, cut half widthways, remove the seeds and chop the tomato flesh. Remove seeds from capsicum and chop. Place the tomatoes and capsicum into a food processor with capsicum paste, garlic, parsley, chili flakes, 1 tsp of ground pepper, 1 tsp of salt and pulse. Then in another bowl, add the mixture and the lamb mince and stir.
  5. Dust four sheets of baking paper with wholemeal flour. On each paper, roll out the balls into a 5mm thick 25cm round. Dust the dough once more with wholemeal flour.
  6. On the four rounds that have been rolled, spread the lamb mixture and move the rounds to the preheated baking trays to cook for 10-12 minutes until the edges are crisp. Repeat with remaining two rounds.
  7. For the salad, place chopped onion in a bowl,  sprinkle with sumac, 1 tsp of salt, lemon juice, olive oil and mix.
  8. Sprinkle red onion and sumac salad over the pides and serve with lemon wedges.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

This summer recipe champions the ultimate cut of lamb, the cutlet. Soft and tender but bursting with flavour. You don’t need much more than good quality meat and a searing barbeque.

Serves: 4

Ingredients

  • 8 lamb cutlets
  • 3 cups baby spinach
  • 150g strawberries, thinly sliced
  • 1 spring onion, thinly sliced
  • 1 avocado, sliced
  • 45g Australian feta, crumbled
  • 50g natural, roasted almonds, coarsely chopped
  • 2 lemons, juiced and zested
  • 1 cup of mint leaves
  • 120ml olive oil

Method

  1. To create a dressing for the lamb, blend mint, lemon zest, 3 tablespoons of lemon juice and mint in a food processor and add salt and pepper to taste. Coat the
  2. While barbeque heats to a medium / high heat, use 2 tablespoons of the mint marinade to coat the lamb all over tablespoons of mint marinade saving the rest of the marinade for dressing.
  3. Barbecue the lamb for 3 minutes each side or until both sides are browned and the internal temperature is 54C for a medium-rare cook.
  4. Assemble the salad by arranging spinach on a platter and topping with onions, almonds, avocado, feta, and strawberries. Drizzle over remaining mint marinade for dressing and serve with lamb on the side.

 

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

Serves: 4
A simple dish packed with flavour and cooked to perfection. This dish is perfect for entertaining family and friends.

Ingredients -

1 large Pendle Ham & Bacon leg of lamb (bone in)

6 garlic cloves

1 bunch oregano

Zest and juice of 1 lemon

6 tbsp olive oil

1½  kg desiree potatoes

400g chopped tomatoes (canned)

½ cup of pitted Kalamata olives

Method -

  1. Begin by preheating the oven at 240°C (fan) / 220°C (gas). Pound the garlic, half of the oregano, lemon zest and a pinch of salt in a pestle and mortar. Add combination to lemon juice, add a drizzle of olive oil and combine. Stab the lamb leg all over with a knife, then fill the holes with the herb paste to ensure flavour.
  2. Placed the chopped potatoes in a large roasting tin and drizzle over remaining olive oil and any remaining herb paste and combine. Place the lamb amongst the potatoes and roast for 20 mins at 240°C (fan) / 220°C (gas).
  3. Toss potatoes in remaining oil residue and reduce the temperature to 180°C (fan)/ 160°C (gas). Roast for another hour and 15 minutes if you prefer your meat medium-rare, or an hour and a half if you prefer your meat medium.
  4. During roasting period, continue to baste the lamb with remaining juices and continue to toss potatoes.
  5. Once lamb is done to your liking, remove from tin and allow the meat to rest for 10 minutes. Once rested, serve lamb with roasted potatoes.

The majority of the ingredients in this recipe are available in our store, please head in to see us and we would be glad to help you put this delicious meal together.

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