Welsh Hot Pot
|Potatoes||1 1⁄2 Pound, thinly sliced (675 Gram)|
|Leeks||1 Pound, sliced into rings (1/2 Kilogram)|
|Carrots||3 Large, sliced|
|Middle end of neck of lamb||2 Pound, chopped (1 Kilogram)|
|Chopped fresh sage||15 Milliliter (1 Tablespoon)|
|Water||5 Fluid Ounce (150 Milliliter)|
|Butter||1 Ounce, cut into small pieces (25 Gram)|
Put about one-third of the potato slices on the bottom of a deep casserole and sprinkle over salt and pepper to taste.
Cover with half the leeks and half the carrots and season well.
Cover with half the lamb and half the sage.
Continue to make layers until all the ingredients are finished.
Pour over the water and dot with the butter pieces.
Put into the oven preheated to moderate (180°C/350°F or Gas Mark 4) and cook for 2 hours.
Cover and cook for a further 30 minutes, or until the chops are tender.