Lamb and Greens

Name: Lamb and Greens
Cuisine: Scottish
Ingredients: salt and pepper; 1 oak leaf lettuce, finely shredded; 1 lb (500 g) peas, fresh or frozen; salt and pepper; Chopped chervil; 2 young carrots, grated; 2–3 white turnips, grated; 1 oz (25 g) dried Autumn dulse, blanched and chopped; 1 teaspoon sugar; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; 1 marrow bone; 6 pt (31) Cold water; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; 3 lb (1.5 kg) neck, shank or flank of lamb*

Hotch potch

Preparation info

12–14
Servings, Possibly 3–4 Meals

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

3 lb (1.5 kg) neck, shank or flank of lamb*
1 marrow bone

Europe
United Kingdom
Soup
Gluten-free
Scotland

Method

Cooking the Meat

Put the meat and bones into a 12–14 pt (7–8 1) pot and add the water, bring up to simmering slowly, and skim. Add the herbs and cook till the meat is tender. Remove the meat and set aside.