Lamb, black pudding & mustard hotpot

Lamb, black pudding & mustard hotpot

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Ready in 2¾ - 3 hrs


Serves 4
If you prefer traditional Lancashire hotpot, leave out the black pudding and the mustard

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal832
  • fat43g
  • saturates10g
  • carbs66g
  • sugars0g
  • fibre7g
  • protein50g
  • salt3.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp groundnut or sunflower oil (or dripping)
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 large onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 350g black pudding, thickly sliced
  • 8 lamb chops (middle neck cutlets), excess fat trimmed



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 900g potatoes, peeled and very thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 carrots, thinly sliced



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tbsp grainy mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 20g pack parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 6 sprigs of thyme, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 700ml/1¼ pints hot lamb or beef stock or a mixture of stock and water
  • knob of butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.

  2. Cook the chops in the pan on a high heat so you get a good colour on the outside, but they’re not cooked, then drain off the fat. Set the chops aside.

  3. Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.

  4. Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (10)

shazza27's picture

Have this on the go at the moment in the slow cooker ready for the Rugby World Cup later. Have made this several times and is one of my Husband's favourite dishes. Few changes we make ; as we don't like meat off the bone,we buy lamb steaks and dice it. Once the lamb has been seared, I place it in a bag with some mustard powder to give it more of a kick. As we cook this in the slow cooker, I saute the potatoes that layer the top in the fat leftover in the frying pan , this means they go brown nicely. I also brush them with a thin layer of marmite, again this is just a preference of ours. The black pudding really adds to this dish, makes the sauce thick and delicious. 5 stars from us !

svenja79's picture

I halved all ingredients as I cooked for 2 people. The preparation was easy and straight-forward, however my husband and I found the dish rather bland. Also the stock/liquid (350ml) was way too much and left us with a rather soup-like result in which the black pudding was dissolved and didn't look appetizing. We will cook it again, this time with less liquid and the black pudding as the last layer, to keep it crispy.

bobbyc's picture

I wasnt a fan personally, but my husband absolutely loved this.... I do not think I would cook this again!

charlotte_1983's picture

Absolutely loved this dish, don't think I cut the black pudding thick enough but was still wonderful, great flavours even if you're not keen on black pudding.

stuarthough's picture

Brilliant comfort food. Chopped the black pudding into ca 2 cms chunks, otherwise just followed the recipe. Will certainly do again for family and friends.

pelupi's picture

Excellent! Full of flavour and will definitely make again.

midgeholeberyl's picture

Delicious. Very tasty and full of flavour.

stockman's picture

Left out the mustard as not keen on it. My husband thought it was delicious and had two helpings. Did worry that the black pudding would disintegrate with the long cooking but no problem. Both the lamb and black pudding had a deeper flavour. Scrummy!!!

ladylinda's picture

This recipe was absolutely delicious! full of flavour and one i will definately make again

tracyvincent's picture

This is my husband's favourite meal in the entire universe!!!!!!
The flavours complement each other wonderfully and together with a good bottle of red wine it makes a perfect cold winters evening. I can not recommend highly enough.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…