Ingredients:
2 poundsof cubed Welsh lamb shoulder or neck
2 diced onions
2 diced leeks (cut white parts only)
2 tablespoons of oil
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 tablespoons of Worcestershire sauce
1 tablespoon of tomato paste
1 teaspoon minced fresh garlic
2 cups of stock (chicken or lamb)
2 cubed carrots
2 cubed parsnips
2 bay leaves
3 sliced potatoe
1 teaspoon of fresh thyme
1 tablespoon of melted butter for brushing
Rosemary sprig for garnish
Optional: 1/2 tablespoon of cranberry sauce
Salt and pepper to taste
Instructions:
1. Season the lamb with salt and pepper. Brown the lamb in batches in hot vegetable oil, then set it aside.
2. Sauté onions and leeks in the same pan with butter until softened.
3. Stir in flour, some stock, Worcestershire sauce, tomato paste, garlic, and cranberry sauce (if using).
4. Combine lamb, remaining stock, sautéed mixture, parsnips, carrots, and bay leaves in the slow cooker.
5. Layer sliced potatoes on top, season with salt, pepper, and thyme.
6. Cook on high for 7-8 hours in the slow cooker.
7. Brush potato slices with melted butter, broil for 5-7 minutes until slightly crispy.
Garnish with rosemary, serve, and enjoy!

Enjoy this Slow Cooker Welsh Lamb Hotpot with your preferred sides and revel in the comforting flavors of this traditional dish. It is sure to warm your heart and satisfy your taste buds.