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

1. 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!
2. Fry onions, leeks and garlic to soften a little, then add other veggies to pot.
3. Brown lamb neck in a frying pan, then add to pot.
4. Add 2 litres of stock (I used 2 stock cubes at this point).
5. Bring to boil and simmer for 2 hours.
6. Check meat is soft and ready to pull of bone. Use 2 forks to strip all meat, then chop and return to pot.
7. Give a rough mash with a tattie masher.
8. Taste and add more stock cubes if needed (I added 2 more!)
9. Simmer for 10 minutes more, then serve.