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Tatty Pot
Posted By Kerri
This was something we had all been looking forward to since we first planned our trip to the Lake District; Tatty Pot is a traditional Cumbrian dish made up of lamb neck and scrag end, topped with potatoes, onions and black pudding. It’s cooked very simply without a lot of herbs and spices and is the perfect way to showcase the incredibly tasty local meat.
It cooked away for most of the afternoon, meaning that the wonderful lamb flavours drifted all over the house encouraging everyone into the kitchen begging to know when it was going to be ready. When it was served, the entire table of 16 (well 15 as I don’t think the vegetarian amongst the group was quite as excited as the rest of us) fell silent with just the occasional mmmm and oooh to be heard. There wasn’t very much washing up that night since every last scrap was scraped from the baking dishes. A fine way to end a fabulous week.
Sep 4th, 2009
OH! This sounds so delicious. I’ve never heard of it. One to try. Thanks!
.-= Niamh´s last blog ..Junior Apprentice and 6 Hour Slow Roast Pork =-.
This is interesting. I have never heard of it before but it looks good. What are scrag ends?
.-= Wizzythestick´s last blog ..Nota Bene – Balls! =-.
I beg to differ with you on this. This is more Lancashire Hot Pot but, true Geordie Northumberland Newcastle Tattypot is made of peeled sliced potatoes, bacon slices cut into 4’s and onions sliced into thin ribbons and layered into a 13×9 pan and baked for one hour at 375 degrees covered with the last 10-15 minutes uncovered for browning. I am married to a real Geordie man and he knows as he and his family have made this for years.
Hi Diane, this one was Cumbrian rather than Geordie, hence the differences. It was of course cooked by a real Cumbrian man whose family has been making it this way for generations 🙂 The lamb (preferably including scrag end) and black pudding are essential for this version.
The version with bacon, onions and potatoes sounds more like stovies which is cooked around Northumberland/berwick area rather than Cumbria
I thought stovies were made with leftover meat, often on a Monday with the remains of the Sunday roast. I’m a Kentish lass though so wouldn’t have a clue really. I know there are quite distinct regional differences with these kinds of things.