It is not very often that I’ve seen lamb neck at the butchers here in rural Andalucía but there it was on display so I grabbed the lot. During the afternoon I was painting chairs on my roof terrace basking in 22°C sunshine but once the sun disappears behind the tree line it soon gets chilly and hotpot beckons.
Pre heat oven to 140°C.
Place the meat in a plastic bag with flour, a pinch turmeric and white pepper and give it a good shake.
Meanwhile, heat a casserole pan with some butter and brown the lamb. Set aside and keep warm.
In the same pan add chopped onions and sliced carrots, adding a little olive oil. Cook until soft.
Shake over with Worcestershire sauce, add hot stock and bring to the boil.
Stir in the meat and throw in a bay leaf and some chopped parsley stalks. Turn off the heat.
Arrange thinly sliced potato over the top of the meat then drizzle with a little melted butter.
Cover, then place in the oven for 1½ hours.
Remove the lid and brush the potatoes with more butter. Turn up the oven heat and cook until the potatoes have started to brown and the edges crisp up.
Usually I would have added lamb kidneys but I had to be satisfied with just the lamb neck. You cannot have everything in rural Andalucía.