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Hotch Potch from Scotland

Cathy Smith
  • 180 minutes
  • Serves 6 to 8

INGREDIENTS

2 lb

Neck of lamb

1 cup

Cabbage or kale

1 cup

Carrots

1 cup

Celery

2

Onions, medium

2 tbsp

Parsley

1/4 tsp

Rosemary

1

cup Turnip

1/4 cup

Barley

1/4 tsp

Pepper

1 1/2 tsp

Salt

8 cups

Plus water