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Scottish Lamb Hotch Potch Stew - Print
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Scottish Lamb Hotch Potch Stew

A traditional lamb stew from Scotland
Prep Time45 mins
Cook Time2 hrs
Course: Main Course, Soup
Cuisine: Scottish
Keyword: Hotch Potch, Lamb Shoulder
Servings: 6


  • Deep braising dish


Initial Stew

  • 1 lamb shoulder bone-in, about 3.5 lbs or 3 lbs stew meat
  • 5 cups meat stock or water


  • 6 small radishes or baby turnips peeled and quartered
  • 3 cups mixed legumes such as peas, edamame, and fava beans
  • 8-10 small spring onions or scallions
  • 3 cups of loosely packed nettle tops spinach can be substituted
  • 2 cups asparagus cut into 1-inch pieces
  • 1 small head of lettuce cut into 1-inch pieces
  • ¼ cup flavorless oil
  • Highest quality extra virgin olive oil to garnish (optional)
  • Fresh mint about 10 leaves
  • Fresh chives to garnish (optional



  • Preheat the oven to 325.
  • Put the stock and lamb shoulder in a casserole with a lid, cover with a piece of parchment and a lid. Cook the lamb shoulder for 2.5 hours or until tender, then cool for an hour and refrigerate until the fat has risen to the surface of the pot and the lamb is stiff, which will make sure it doesn’t fall apart when it’s cut.
  • Remove the chunks of fat from the pot (it will remove easily) then transfer the lamb to a cutting board, pat dry, and with a paring knife, carefully remove the fat cap, and then the bone. Cut the lamb into 1-inch pieces and reserve separately from the liquid.

Vegetables and Finishing

  • In a large sauté or cast iron pan, heat the oil, then add the spring onions and radishes and sweat until tender. Add the remaining vegetables except for the lettuce and nettles along with the stock, and cook until the vegetables are just tender, covered, about 3-4 minutes, stirring occasionally to wilt the nettles. Season the vegetables with a good pinch of salt. Add the lamb to the pan along with the nettles and lettuce and heat through.
  • Finally, add mint to the pot, stir to distribute, double-check the seasoning for salt and pepper, adjust as needed, then divide the stew equally between 4 heated bowls, drizzling the stock over each portion and finishing with a sprinkle of chives. The stew should be very thick, with only an about ¼ cup of lamb jus per bowl. Serve with high-quality olive oil at the table for drizzling over each bowl.


Many different cuts can be used to make this dish. Historically it was likely made with bone-in lamb meat.