This is Britain's hardiest breed of sheep, which was probably introduced to the area by the Norse settlers. Herdwick lambs are usually over a year old before they are mature enough for meat and this growing time makes them relatively expensive to produce, but the difference it makes to the meat is amazing.

Because the lambs mature slowly eating the heather and grass on the fells, the meat is tight in texture, tender and has a lot more flavour than other lamb.

Cumberland Tatie Pot consists of lamb, black pudding and potatoes and is baked in the oven. It is traditionally served with pickled red cabbage.

Place the pieces of lamb in a large casserole. Roughly slice the black pudding and layer with the lamb, onions, bay leaf, thyme and season well.

Pour over the water or stock.Arrange the potato slices on top, overlapping them like slates on a roof. Season with salt and pepper and add a few flecks of butter on top.

Cover with foil and cook near the top of the preheated oven gas mark 6, 200°C for about 90 minutes. Remove the foil and cook for a further 45 minutes to 1 hour until browned on top.

Tatie Pot is traditionally served with pickled red cabbage.