Hotch potch - lamb and vegetable summer soup

3 hours


  • 1 lamb shank
  • 2 bay leaves
  • 1 bunch of flat-leaf parsley, plus a little more chopped for garnish
  • 1 1/2 tsp salt
  • 1 turnip, (small new season, or swede if outside of Scotland), diced
  • 4 small onions, (new season) roughly chopped
  • 4 carrots, small, chopped
  • 10 broad bean pods, shelled and skinned
  • 10 pea pods, shelled (or 2 handfuls frozen)
  • 2 handfuls of lettuce, shredded (little gem, oak leaf or similar bright green leafy variety)


In a large pan, cover the lamb shank with 2 litres of water. Add the salt, bay leaves and parsley. Cover with a lid and over a medium heat, bring to the boil. Simmer for 2-2 1/2 hours until the meat is ready to fall off the bone
Remove the meat from the pot and set aside. Add in the onions and turnip, bring to the boil again, then simmer for 10 minutes
Add the carrots and simmer for a further 10 minutes followed by the peas, broad beans and lettuce. Warm through for a further 3 minutes
Meanwhile discard the skin and bone from the lamb and chop the meat roughly. Add into the soup, check for seasoning, stir through the chopped parsley and serve