Slow Cooker Welsh Lamb Hotpot is a hearty dish perfect for cold winter days or special occasions like St. Patrick’s Day or Easter. It features tender chunks of Welsh Lamb cooked with root vegetables in a rich gravy, all topped with golden potatoes.
The long cooking time makes the meat incredibly tender and flavorful, ready to warm you up after a chilly day.
To serve, pair it with mashed potatoes, roasted asparagus, or a fresh arugula salad for a complete meal. The stew is so comforting—after a busy day, you’ll come home to a delicious meal ready to enjoy.
It’s also convenient for meal prep; you can make it ahead and store it in the fridge for up to 4 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.
Enjoy this ultimate comfort food whenever you need a satisfying and warming dish!
Slow Cooker Lamb Hotpot Recipe
Ingredients
- 2 pounds 900g PGI Welsh Lamb shoulder or neck, cubed
- Salt and pepper to season
- 2 tbsp Vegetable oil for browning lamb
- 2 tbsp Butter
- 2 Onions diced
- 2 Leeks white parts only, finely diced
- 2 tbsp Plain flour
- 1 tsp Salt
- 2 tbsp Worcestershire sauce
- 1 tbsp Tomato paste
- ½ tbsp Cranberry sauce or seedless raspberry jam
- 1 tsp Garlic paste or fresh minced garlic
- 2 cups 480ml Lamb stock or chicken stock
- 2 Carrots cut into small cubes
- 2 Parsnips peeled and diced
- 2 bay leaves
- 3 large baking potatoes sliced thinly (more if needed)
- 1 tsp fresh thyme
- 1 tbsp Melted butter for brushing
- Rosemary sprig to garnish
Instructions
- Start by seasoning your lamb with salt and pepper. Heat the oil in a pan and brown the lamb in batches over high heat. Set aside.
- Add butter to the hot pan and sauté the onions and leeks until softened but not colored.
- Stir in the flour and a little of the stock to make a gravy, then add Worcestershire sauce, tomato paste, garlic, and cranberry sauce (if using).
- Add the stock, lamb, and the pan contents to the slow cooker. Stir in the parsnips, carrots, and bay leaves.
- Layer the sliced potatoes over the top, overlapping them slightly. Season with salt, pepper, and thyme. Cover and cook on the HIGH setting for 7-8 hours.
- For a finishing touch, brush the potatoes with a little butter and brown under a hot grill in the oven for 5-7 minutes until slightly crispy at the edges.
- Sprinkle with rosemary, serve, and enjoy!
Notes
- Prep Ahead: You can prepare the Slow Cooker Welsh Lamb Hotpot in advance up to the point of adding the final layer of potatoes. Store it in the fridge and add the potato layer just before turning on the slow cooker to cook.
- Richer Gravy Option: For a richer gravy, you can incorporate red wine or port along with the lamb stock. Ensure the total liquid in the recipe remains at 2 cups (480ml) to maintain the proper consistency and flavor profile. Adjust the seasoning accordingly if you add wine or port.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 625 kcal |
| Carbohydrates | 50g |
| Protein | 55g |
| Fat | 20g |
| Cholesterol | 166mg |
| Sodium | 456mg |
| Sugar | 7g |
| Calcium | 92mg |
Can I Use Different Cuts of Lamb For This Recipe?
Absolutely! While the recipe recommends lamb shoulder or neck, you can also use other cuts like lamb leg or even lamb stew meat. The key is to choose cuts that are suitable for slow cooking, as they become tender and flavorful over long cooking times.
Can I Prepare This Hotpot Recipe Ahead of Time?
Yes, you can prepare this recipe ahead of time for convenience. You can assemble everything in the slow cooker up to the layering of potatoes. Simply refrigerate the assembled hotpot (without the potatoes on top) until you’re ready to cook it. Add the potato layer just before turning on the slow cooker. This makes it convenient for busy days or if you want to have everything ready in advance.