What is the meat traditionally used in hotpot
Lancashire hotpot Lancashire hotpot Lancashire hotpot is a stew originating from Lancashire in the North West of England. It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat. In Lancashire before industrialisation, families would work at home spinning thread while scrags of mutton stewed slowly over a low fire. Family members could attend to the cooking over many hours. In the initial stages of industrialisation and urbanisation, both men and women of all ages had long, strictly-regulated work hours that made it impossible to cook food that required extensive attention
Lancashire hotpot Lancashire cheese, are often served as an accompaniment. It is often thought that the "hot pot" referred to is a pottery dish used to cook casseroles in British cuisine. However, it is more likely to refer to the idea of a jumble or hodge podge of ingredients in the filling. Sir Kenelm Digby's 1677 "The Closet Opened" contains a recipe for the "Queen Mothers Hotchpot of Mutton". Similarly, "Mrs Beeton's Cookery Book" contains a recipe for "Hotch Potch", calling for neck of mutton, onion, carrot, peas, cauliflower and lettuce. Lancashire hotpot Lancashire hotpot is a stew originating from Lancashire in