A slow-cooked lamb stew, named after the earthenware pot in which the dish was cooked. Other variations include the addition of oysters and bacon - all are topped with a layer of sliced potato. It is traditionally served with pickled red cabbage. The pastoral farming of the Forest of Bowland and Lune valley area would supply all the necessary ingredients.
900g middle end of neck of lamb, divided into 8 cutlets
Just under 30g lard (beef fat - vegetable oil will suffice for healthier eating)
4 onions, peeled and sliced
4 carrots peeled and sliced, or 200g mushrooms, peeled and sliced or
900g potatoes, peeled and thinly sliced
Salt and black pepper
1 litre lamb stock
Chopped fresh parsley to garnish
Set oven to 160 degrees Celsius, gas mark 3. Trim any excess fat from the cutlets. Heat the lard or oil in a frying pan and lightly brown the cutlets on both sides. In a large ovenproof casserole, layer up the cutlets, onions, carrots and potatoes, seasoning each layer successively, finishing with a neat `thatch' of potatoes. Pour in the stock. Sprinkle a little salt over the sliced potato and brush with melted lard or dripping. Cover and cook for 2 hours. Remove from the oven and brush the potatoes with a little more melted lard or dripping and cook, uncovered, for a further 30 minutes until the potatoes are golden brown and crisp. Serves 4.