New Zealand Lamb
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    Lancashire Hot Pot

    Lancashire Hot Pot
    Cut:Cut: Shoulder
    Serves:Serves: 4
    Preparation time:Preparation time: 20 mins
    Cooking time:Cooking time: 2 hrs

    For the Lamb:

    1. Preheat the oven to 170°C.
    2. Lightly grease a wide medium-sized casserole dish.
    3. Coat the diced lamb with the seasoned flour and
      place in the casserole dish as you go.
    4. Add the onions, carrot and parsnip and
      pour in the hot stock and water.
    5. Add the bay leaf and thyme leaves.
    6. Arrange the potato slices on top, in an overlapping pattern.
    7. Top with a few small pieces of butter.
    8. Cover with a tight-fitting lid and place in the oven.
    9. Cook for 1 1/2 hours, then remove the lid and cook for a further 30 minutes.
    10. Remove the bay leaf before serving.

    To pickle cabbage:

    1. Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat.
    2. Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes.
    3. Set aside to cool.
    4. Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid.
    5. Cover and place in the fridge for at least 4 hours, stirring occasionally.
    6. Stir through the chopped parsley before serving the pickled red cabbage with the lamb.

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