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This Lancashire hotpot uses lamb leg steaks to make this quicker than the traditional version.
Per serving: 464kcals, 21.9g fat (4.4g saturated), 35.2g protein, 35.6g carbs, 9.5g sugar, 1g salt
Wine note: Nothing beats a rich Spanish red with this lamb dish. A ‘crianza’-style Rioja will work, with oaky hints and fresh berry fruit.
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