Welsh Lamb and Leek Hot Pot With Pickled Red Cabbage

30g Shoulder and Neck of Welsh lamb, cut into 4cm pieces (equal quantities) 150g De-Boned Breast of Welsh lamb, cut into 4cm pieces 500g White Onions, thinly sliced 750g Leeks, split into 1/2 cm slices, washed till clean 500g King Edward Potatoes, peeled, medium size 15g Plain Flour 60g Salted Butter, melted 20g Fine Sea Salt – approx White Pepper, to taste 50g White Chicken Stock 250g Caerphilly Cheese, to grate into potatoes, or my favourite grate over at the end

For the Red Cabbage

Red Cabbage, grated Beetroot Salt Baked Carrots

Preheat the oven to 140°C.

Place the lamb in an earthenware dish and season with 15g of salt (approx.), pepper and dust with the flour.

Sweat the onions with 20g of butter and a pinch of salt until translucent.

Cool, then add to the lamb. Pour on the white chicken stock.

Thinly slice the potatoes, dry and season with 5g of salt and some pepper.

Mix with 30g of melted butter and layer on top of the lamb/onion mix.

Bake for 23/24 hours.

Brush with the rest of the melted butter and grate over the cheese.

Serve with pickled red cabbage, beetroot and salt baked carrots.

Ingredients

• Lamb Shoulder, Neck and Breast

• White Onions

• Leeks

• Kind Edward Potatoes

• Plain Flour

• Salted Butter

• Fine Sea Salt

• White Pepper

• White Chicken Stock

• Caerphilly Cheese