Traditional Cumbrian Tatie Pot

Cut lamb shoulder into large chunks.

Slice potatoes into thick rounds and onions into rings.

Layer the lamb, onions, and slices of black pudding into a deep casserole dish.

Top with a neat, double layer of potato slices (similar to a Lancashire Hotpot but deeper).

Pour in lamb or beef stock.

Cover and bake at 160°C for 3 hours, removing the lid for the final 30 minutes to crisp the potatoes.

A hearty, slow-cooked meat and potato staple of West Cumbria.