Hotch Potch

Lamb with Spring Vegetables

Preparation info
  • Yield:

    6-8

    • Difficulty

      Easy

Appears in
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Though the Scots have few classic vegetable dishes, it’s in broths like this that they excel in the subtle combination of fresh vegetables and herbs.

Ingredients

  • 1.5 g (3 lb 5 oz) neck, shoulder,

Method

Cooking the Meat

Put the meat and bones into a large soup pot and add the water. Bring to a simmer and skim. Add the herbs and cook till the meat is tender and falling off the bones (one to two hours). Strain and leave the meat to cool. Cut off the meat and slice into bite-sized pieces.

Cooking the Vegetables and Serving

Add the carrots, t