Lancashire Hot Pot with Pickled Red Cabbage

[kirra]

Lancashire Hot Pot with Pickled Red Cabbage

Ingredients:

1 pound lamb, including scrag end (neck pieces) and chops with kidney in
4 onions, coarsely chopped
2 tablespoons dried sage
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
6 potatoes, peeled and sliced
3 cups beef stock
6 oysters (optional)

Pickled Red Cabbage:

half a cabbage, shredded
1 cup malt vinegar
2 tablespoons granulated sugar

Preparation:

Layer half of the lamb in bottom of roasting pan, then half of the onions. Sprinkle with half of the sage, nutmeg, salt and pepper. Top with one-third of the potato slices. Repeat layers once. Pour in beef stock (should come about three-quarters of the way to top of pan). Top with oysters (if using) and final layer of potato slices in concentric rings. Spoon some of the stock from underneath over potatoes on top.

Roast in 400°F oven for about 2 hours or until potatoes are tender and meat is cooked through. If desired, served with pickled cabbage. To make pickled red cabbage combine half a head of shredded cabbage with 1 cup of malt vinegar and 2 tablespoons of sugar.