This dish really is the ultimate winter warmer and is certainly on my menu for days like today (Freezing). Originally cooked with mutton, the dish has evolved with our taste buds over the years and generally, lamb is more widely preferred. For those of you who don´t know the difference between Mutton and Lamb, Mutton is from a sheep more than two years old and Lamb less than two years old. Mutton, being more mature has a much deeper flavour than lamb and a little more fat and it´s this fat that gives a true creamy and flavourful hotpot. If you can get hold of some mutton, you’re in for a real treat. If not, lamb will give you a very acceptable meal.

Lamb chump chops suitable for a hotpot

I don´t think the supermarket is really the place to look for Mutton, although I suppose there will be the odd exception. I always prefer to use the good old fashioned Butchers Shop, even here in Spain, if you look around you´ll find a really good one. The thing that´s good about the private butcher, is once you get to know him, and he you, you can always ask him things liken could you cut that a little thicker please?”, or if there´s something you don´t see, he will probably be able get it for you. For instance, the butcher I use only ever has very young lamb, which for me, has too little taste, too little meat and too much bone. So I enquired if he could get me some neck or shoulder chops from an older animal, and the very next day there it was, to me it was mutton, to the butcher it was Carne de cordero (Lamb is just called Cordero).

 Whatever your taste, or whatever is available do try this recipe and let me know how it went.

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