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Traditionally 'best end of neck of lamb' is placed on top of layered potato slices and onions.
No liquid (or very little) to be added because the potaoes and onions get basted by the fat as it melts down onto them.
Very slow cooking essential - traditionally left in a low oven all day to provide a ready meal on return from t'mill
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I usualy put mine on at about gas mark 4 for about 5 hours and its just right Margaret, I get hotpot chops from Accy Marked have been getting them from the same place for 20 years now