Lamb and Thyme Hotpot

Lamb and Thyme Hotpot

Serves 3-4


  • Lean Scotch Lamb neck fillet

  • Onion

  • Leek

  • Carrot

  • Beer

  • Stock

  • Gravy granules

  • Fresh thyme

  • Potatoes

  • Parsnips

  • Butter

Cooking Method

Temperature: Gas mark 4 – 5, 180°C, 350°F

  1. In a non-stick pan dry fry 450g (1lb) lean lamb neck fillet, cut into thin medallions, with 1 onion, sliced, 1 leek, sliced, 1 carrot, sliced, for 4 – 5 minutes until browned. Add 300ml (½pt) beer, 150ml (¼pt) stock, 15ml (1tbsp) gravy granules and 15ml (1tbsp) fresh thyme, chopped, and cook for further 2 – 3 minutes until thickened. Season with salt & pepper and transfer to an ovenproof casserole dish or individual ovenproof pots.
  2. Cover the lamb with 2 potatoes, peeled and thinly sliced, 2 parsnips, peeled and thinly sliced, brush with a little melted butter. Cover with foil and cook in preheated oven for 1 hour, uncover for the last 30 minutes to allow the potatoes and parsnips to brown.

Serving suggestions

Serve with large portion of steamed 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:

Sign up for our newsletter

We won’t pass on your address to anyone and will only send updates once or twice a month.