Thickly slice each of the lamb loins and arrange over each hotpot. Serve the carrots and leeks alongside the hotpot. Spoon the pickled red cabbage into small serving bowls and serve alongside.
Set aside for at least 40 minutes. Meanwhile, preheat oven to 325 degrees. Char the carrots and leeks over an open flame or under a hot broiler for about 15 minutes, turning frequently.