Lamb & Tattie Soup
Ingredients
- 750g Shetland Tatties
- Half a large neep (or a whole peerie een!)
- 2 Leeks
- 2 Cloves Garlic
- 4 Stock Cubes
- 1 Large Onion
- 1 Neck of Lamb
Method
- Chop all veggies and garlic- don't worry about sizes or shapes - it will all be boiled for a couple of hours then mashed anyway!
- Fry onions, leeks and garlic to soften a little, then add other veggies to pot.
- Brown lamb neck in a frying pan, then add to pot.
- Add 2 litres of stock (I used 2 stock cubes at this point).
- Bring to boil and simmer for 2 hours.
- Check meat is soft and ready to pull of bone. Use 2 forks to strip all meat, then chop and return to pot.
- Give a rough mash with a tattie masher.
- Taste and add more stock cubes if needed (I added 2 more!)
- Simmer for 10 minutes more, then serve.