Name: Lamb and Greens
Yield: 12–14 Servings, Possibly 3–4 Meals
Cuisine: Scottish
Ingredients: Sprigs of fresh herbs: parsley, thyme and bay leaf tied together in a bundle with leek or celery; 1 oz (25 g) dried Autumn dulse, blanched and chopped; 1 marrow bone; 6 pt (31) Cold water; 3 lb (1.5 kg) neck, shank or flank of lamb*; 1 teaspoon sugar; 2 young carrots, grated; 2–3 white turnips, grated; salt and pepper; Chopped chervil; 1 oak leaf lettuce, finely shredded; 1 lb (500 g) peas, fresh or frozen