Penllyn Estate Lamb Hot Pot

Method

1. Preheat your oven to 170°C
2. Heat a splash of Forage rapeseed oil in a casserole dish and add your diced carrots and onions. Cook until soft.
3. On a higher heat, add the diced lamb and lour to the casserole dish and stir. Cook for 3 – 4 minutes or until browned.
4. Add all the onion stock and inspired dinning gravy to the dish with a chopped bay leaf and bring to the boil. Season with salt and pepper.
5. Cover dish with a lid and place in the oven for 2hrs or until lamb is tender.
6. Arrange sliced potatoes over the top of the mixture and lightly brush with melted butter. Bake for 15 minutes.
7. Remove the casserole dish from the over and again, lightly brush with melted butter. Sprinkle over finely chopped thyme leaves and bake for a further 5 minutes.
8. Serve with seasonal vegetables.