Lancashire lamb hotpot

Cut the lamb into large pieces and slice the trimmed kidneys. Peel and chop the onions. Peel the carrots and cut into rounds.

Heat the conventional oven to 160 °C. Melt 40 g of butter in a wide oven-safe casserole. Brown the lamb in batches, then the kidneys, allowing about 15 min in total. Transfer the meats to a plate.

Add 20 g of butter to the casserole with onions and carrots. Lightly brown for about 8 min. Sprinkle over the flour and stir for 2 min. Add Worcestershire sauce and stock, bring to a simmer, then return meats and bay. Take off the heat.

Peel the potatoes. Slice them about 3 mm thick. Arrange in an even overlapping layer over the stew. Melt 20 g of butter and brush over the potatoes. Cover and bake for about 90 min until the meat and potatoes are tender. Continue covered if needed.

Melt the finishing butter. Remove the lid and brush with the remaining 20 g of melted butter. Grill for about 8 min, watching constantly, until golden without burning. Remove bay and serve hot.