Image of a Lamb Joint

CAREFULLY SELECTED LAMBS
Most of our lambs come from Umberslade Farm Tanworth-in-Arden just a short trip away and are slaughtered locally in Kenilworth.
Sometimes, though, we use our expertise at auction to buy Welsh or Cornish lambs, which are available at certain times of the year, and reflect the flavour from their pastures.

Lamb Hotpot Recipe

Ingredients

  • 700g large potatoes, peeled
  • 1 tbsp oi, plus extra for brushing
  • 1 large white onion, sliced
  • 4 carrots, chopped into small pieces
  • 12 lamb meatballs
  • 450ml chicken gravy (leftover or bought)
  • 2 bay leaves
  • 2 thyme sprigs

Method

  1. Boil the potatoes in a saucepan of boiling water for 15 mins until par-boiled, then drain and leave to steam dry and cool.
  2. Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and fry the onion for 10 mins or until starting to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onion mixture into a large 2-litre ovenproof dish. Put the pan back over high heat. Fry the lamb meatballs, turning, until golden on the outside. Put the meatballs into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.
  3. Thinly slice the cooled potatoes and arrange over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper. Bake in the oven for 20-25 mins until the potatoes are tender and starting to become crisp at the edges, and the gravy is bubbling.
Lamb Joint Image
Leg of Lamb Image

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