Classic Hotpot

Classic Hotpot

Serves 4


  • 1 tbsp olive oil

  • 500g cubed Scotch Lamb shoulder

  • 1 large onion, thinly sliced

  • 2 large carrots, peeled and thinly sliced

  • 25g parsley, finely chopped

  • 500g potatoes, peeled and thinly sliced

  • 700ml hot lamb stock

  • Large knob of butter

  • Broccoli or cabbage to serve

Cooking Method

  1. Heat the oven to 180C, gas mark 4. Heat the oil in a large ovenproof casserole pan and cook the lamb over a high heat until nicely browned.
  2. Lift out the lamb with a slotted spoon and transfer to a bowl.
  3. Cook the onions in the same pan for 5 minutes until dark golden then add to the bowl with the lamb.
  4. Stir in the carrots and parsley then spoon half of the mixture back into the pan and top with a layer of potatoes followed by the rest of the lamb and a final layer of potatoes. Pour over the stock and dot with butter.
  5. Cover with a lid and bake for one hour then remove the lid and bake for a further 30 minutes until golden brown.
  6. Serve with broccoli or cabbage.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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