A slow-cooked classic hot pot is perfect for a hearty, family meal. 5 medium carrots, peeled and thickly sliced (about 300g prepared weight) Trim any visible fat off the lamb and cut the meat into rough 3cm chunks. Season generously all over with salt and pepper.
Add the stock, lamb and the pan contents to the slow cooker and stir in the parsnips, carrots and bay leaves. Layer the sliced potatoes over the top, overlapping them slightly. Season with the salt, pepper and thyme. Cover and cook on the HIGH setting for 7-8 hours.
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Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish– it will need to hold about 2.5 litres. Tip the onions and carrots into the pan with the lamb and sprinkle with the flour.