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Lancashire Hot Pot

2 Carrots; sliced
4 lg Potatoes; sliced
2 Celery sticks; sliced
2 Onions; diced
5 sl Neck of lamb
1 Pigs kidney
2 tb Thyme
1 Bay leaf
2 oz Melted butter
2 fl White wine
1 1/2 pt Lamb stock

Cut out the sinu in the middle of the kidney and then slice up into chunks.

In a casserole pan, add potatoes and a touch of melted butter, bay leaf, kidney, carrots, celery, onions and then cover with another layer of potatoes. Then add some thyme sprigs, the lamb chops, more onions, some black pepper and then pour in the stock. To this add a splash of white wine and then add the rest of the potato slices.

Brush the top of the potato slices with melted butter, which will help them go brown. Sprinkle on the thyme, a twist of pepper and salt and then put into the oven for 2 hours.

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