Bolton Hot Pot
A richer version of Lancashire Hotpot, this English favourite stars lamb chunks marinated and browned and layered with mushrooms, kidney and gravy. Baked till perfection for meaty winter comfort.
![Lunch](/image/recipe/lunch.png)
![Cooking time: 0:35](/image/recipe/cooking_time.png)
![Serves:](/image/recipe/serves.png)
- 1Lamb -- Cut Into 2" Pieces
800 Grams - 2Dripping
30 Grams - 3Onions -- Thickly Sliced
100 Grams - 4Flour
30 Grams - 5White Stock
450 Milliliters - 6Salt
- 7Ground Pepper
- 8Lamb's Kidneys -- Cleaned And Sliced
4 Pieces - 9Mushrooms -- Quartered
125 Grams