Can I use a different cut of lamb?

Absolutely! Lamb leg works too, though it’s a bit leaner. Shoulder and neck cuts give you that signature tenderness and richness we love in hotpots.

Can I prep this ahead of time?

Yes! You can assemble everything the night before and store it (covered) in the fridge. In the morning, just pop the insert into your slow cooker and turn it on—breakfast coffee and dinner, both sorted.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months. To reheat, warm gently on the stovetop or microwave until heated through.

Can I make this vegetarian?

You can! Swap the lamb for a hearty mix of mushrooms, lentils, and root vegetables, and use vegetable stock. It won’t be quite the same, but still absolutely delicious.

Slow Cooker Welsh Lamb Hotpot: 6 Easy Steps to Bliss

Name: Slow Cooker Welsh Lamb Hotpot
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: Welsh
Ingredients: 2 pounds (900g) PGI Welsh Lamb shoulder or neck, cubed; Salt and pepper, to season; 2 tbsp vegetable oil; 2 tbsp butter; 2 onions, diced; 2 leeks, white parts only, finely diced; 2 tbsp plain flour; 1 tsp salt; 2 tbsp Worcestershire sauce; 1 tbsp tomato paste; ½ tbsp cranberry sauce or seedless raspberry jam; 1 tsp garlic paste or minced garlic; 2 cups (480ml) lamb or chicken stock; 2 carrots, cut into small cubes; 2 parsnips, peeled and diced; 2 bay leaves; 3 large baking potatoes, thinly sliced; 1 tsp fresh thyme; 1 tbsp melted butter (for brushing); Fresh rosemary sprig, to garnish

Description

This Slow Cooker Welsh Lamb Hotpot is a cozy, hearty meal layered with tender Welsh lamb, buttery potatoes, carrots, and leeks in a rich, savory gravy. It’s the ultimate comfort food that practically cooks itself — perfect for busy weeknights or lazy Sundays!

Ingredients

Scale

2 pounds (900g) PGI Welsh Lamb shoulder or neck, cubed
Salt and pepper, to season
2 tbsp vegetable oil
2 tbsp butter
2 onions, diced
2 leeks, white parts only, finely diced
2 tbsp plain flour
1 tsp salt
2 tbsp Worcestershire sauce
1 tbsp tomato paste
½ tbsp cranberry sauce or seedless raspberry jam
1 tsp garlic paste or minced garlic
2 cups (480ml) lamb or chicken stock
2 carrots, cut into small cubes
2 parsnips, peeled and diced
2 bay leaves
3 large baking potatoes, thinly sliced
1 tsp fresh thyme
1 tbsp melted butter (for brushing)
Fresh rosemary sprig, to garnish

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Instructions

Brown the lamb: Season lamb cubes with salt and pepper. Heat oil in a large pan over high heat and brown the lamb in batches. Set aside.
Sauté the vegetables: Add butter to the same pan and sauté onions and leeks until softened and fragrant.
Make the gravy: Stir in flour, then add a little stock to form a smooth base. Mix in Worcestershire sauce, tomato paste, garlic, and cranberry sauce.
Assemble in the slow cooker: Add the browned lamb, carrots, parsnips, bay leaves, and remaining stock to the slow cooker. Stir gently.
Top with potatoes: Layer the sliced potatoes on top, overlapping them slightly. Sprinkle with thyme, salt, and pepper.
Slow cook: Cover and cook on HIGH for 7–8 hours or LOW for 9–10 hours, until the lamb is tender and the potatoes are cooked through.
Crisp the top: Brush potatoes with melted butter and brown under a hot oven grill for 5–7 minutes until golden and crispy. Garnish with rosemary and serve hot.

Notes

For a slightly sweeter balance, use seedless raspberry jam instead of cranberry sauce.
To make ahead, prep the ingredients the night before and refrigerate the insert. In the morning, pop it into the slow cooker and start cooking.
Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Welsh, British

Nutrition

Serving Size: 1 bowl (about 400g)
Calories: 510 kcal
Sugar: 6 g
Sodium: 840 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 115 mg