Preparation Techniques
There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix of lamb and vegetables (carrot, turnip, potatoes, onions or leeks) covered with sliced potato. Sometimes lamb kidneys are included in the dish. Modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. As much food can be added as will fit in the pot.
The basic recipe once included oysters, but increasing cost eliminated them from common usage. Pickled red cabbage or beetroot are often served as an accompaniment. In some areas Lancashire cheese is also served with the dish.
Read more about this topic: Lancashire Hotpot
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