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Example of FREE Monthly Recipes - Slow cooked lamb, port & cranberry hotpot


Another Winston's Winners Recipe!

Slow cooked lamb, port & cranberry hotpot

The flavours are simply incredible!

A classic lamb hotpot slow cooked with ruby port and cranberries.

The lamb is sweet and tender and you can grill the potato topping at the end if you like them a bit crispier!

All cooked in a slow cooker so freeing up your precious time.


    Prep- 35 mins / Cook -  7 to 8 hours                      Easy                              Serves 4



INGREDIENTS - Stuff You Need

Lamb chump chops (750 g to 1 kg) halved or meat removed 
1 x onion - chopped
Button mushrooms (125 g) sliced
2 x carrots - sliced
Lamb stock (450 ml)
Ruby port (200 ml) add more when tasting if required
Dried cranberries (25 g)
Baking potatoes (750 g) peeled and sliced
2 x Tbs plain flour
1 x Tbs tomato puree
1 x Tbs cranberry sauce
Salt & Pepper
Parsley - chopped (optional)


COOKING - What You Do

1 Preheat the slow cooker - set to HIGH
2 Heat the oil in a large frying pan, add the lamb and fry on a high heat until browned on both sides. Lift out with a slotted spoon and transfer to a plate.
3 Add the onion to the frying pan and fry, stirring for about 5 minutes or until lightly browned. Add the mushrooms and cook for about 2 minutes. Stir in the flour, then gradually mix in the stock and port. Add the tomato puree, cranberry sauce and dried cranberries, and season to taste with salt and pepper. Bring to the boil, stirring all the time.
4 Put the pieces of lamb into the slow cooker pot, pour over the hot port sauce and arrange the sliced potatoes on top, overlapping the slices in two layers. Gently press the potatoes down into the sauce, cover and cook on low for 7-8 hours or until lamb and potatoes are tender.
5 IF REQUIRED - remove sliced potatoes - put them under a grill to crisp 
6 Spoon into bowls, put the potatoes back on top, sprinkle with the chopped parley (if using)
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