Time to cook: Approximately 4 Hours
1 kg under shoulder, neck & shin of lamb (cut into 3cm-4cm thick pieces)
700 g thinly sliced onions
1 kg peeled King Edward potatoes
25 g plain flour
40 g salted English butter, melted
150 ml chicken stock
3 tsp sea salt
White pepper
Season the lamb with one teaspoon of salt and a good pinch of pepper, dust with the flour.
Put the lamb into the base of a hotpot dish.
Sweat off the onions in 15g of butter with one teaspoon of salt for 4-5mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature).
Spread the onions evenly on top of the lamb in the hotpot dish.
Slice the potatoes horizontally [2mm thick].
Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, mix well.
Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
Place the hotpot, covered, in a pre-heated oven for 30 minutes on 180c-200c, then for approximately 2 1/2 hours on 130c.
Remove from the oven, take off the lid or cover, return to the oven on 180-200c for 30-40 minutes or until golden brown.
