To begin, preheat your oven to 170°C (150°C fan). Dust the lamb chunks lightly with flour, coating evenly. This helps the meat brown properly and thickens the stew later. Proceed to browning.

Heat dripping or butter in a heavy casserole dish. Add the lamb pieces in batches, searing until golden on all sides. Avoid overcrowding the pan. Remove and set aside. Transition to softening vegetables.

In the same pan, add onions and carrots. Cook over medium heat until softened and lightly caramelised. This step enhances the sweetness and depth of the hotpot. Prepare to layer.

Return the lamb to the dish. Season with salt, pepper, thyme, and add the bay leaf. Pour in stock, ensuring the meat and vegetables are just covered. Bring to a gentle simmer. Prepare potatoes next.

Layer the sliced potatoes neatly on top of the lamb and vegetables, overlapping them in a circular pattern. Keep the slices tight and even for a traditional finish. Move to brushing.

Brush the potato layer generously with melted butter. This will create the signature golden crust. Cover with a lid or foil. Transition to oven cooking.

Place the dish in the oven and bake for 1½ hours. The slow cooking allows the lamb to tenderise while flavours meld together. Remove the lid for the next stage.

After 1½ hours, remove the lid and increase the oven to 200°C (180°C fan). Continue baking uncovered for 30–40 minutes until the potatoes are crisp and golden. Prepare for serving.

Rest the hotpot for 5–10 minutes before serving. Present with pickled red cabbage or seasonal greens for a traditional pairing. Garnish with a sprig of thyme if desired.