Skip to main content
Home
  • Emigration & Influence
    • America
    • Australia
    • Canada
    • India, China and the ends of the earth…
    • New Zealand
    • Did you know?
  • History & Culture
    • Who are the Ulster-Scots?
    • Andrew Bonar Law
    • Laggan Way of Life
    • Settlers of Donegal
    • Edward Bruce
    • Food Traditions
    • Hamilton and Montgomery
    • Marching Bands - Savannah
    • Presbyterians in Ulster
    • Remembrance
    • Robert The Bruce 700
    • Saint Patrick
    • The Plantation of Ulster
    • Ulster Covenant Belfast
    • Did you know?
  • Innovation & Invention
    • Famous Ulster-Scots
    • Ingenious Ulster
    • Harry Ferguson
    • Masters of the Sea
    • Rex McCandless
    • Sir James Martin
    • Did you know?
  • Language & Literature
    • A Wheen o Wurds
    • A Word in Yer Lug
    • Poetry & Literature Archive
    • The Woven Word
    • Belfast’s Bonnie Burns
    • C.S. Lewis
    • Famous Ulster-Scots
    • Literature
    • Ulster-Scots Language
    • Did you know?
  • Learning
    • Accredited Learning – Music & Dance
    • Community-Based Learning
    • Education – School-Based Learning
  • Music & Dance
    • Fife
    • Lambeg Drum
    • Musical Influence
    • Pipes & Piping
    • The Music Service for Pipes and Drums
    • Did you know?
    • Ulster-Scots Music Traditions
  • Places
    • Ulster-Scots in VR
    • Ulster
    • USA
    • Did you know?
  • Resource Library

Breadcrumb

  1. Home
  2. History & Culture
  3. Food Traditions
  4. Lamb Hock And Nettle Champ

Lamb Hock and Nettle Champ

History & Culture

  • Who are the Ulster-Scots?
  • Andrew Bonar Law
  • Laggan Way of Life
  • Settlers of Donegal
  • Edward Bruce
  • Food Traditions
    • Black Pudding and Clapshot
    • Butter and Soda Bread Farls
    • Buttermilk Cream with Sloe Gin Blackberries and Oak Cakes
    • Clootie Dumpling and Elderflower Cider Custard
    • Crying Cheese
    • Fadge
    • Fruit Soda Slims
    • Herring & Mackerel
    • Lamb Hock and Nettle Champ
    • Lamb in Dulse Stout with Honey and Neeps
    • Lough Neagh Pollan with Kohlrabi and Apple Butter
    • Molly Gowan and Clappy Doos
    • Oatmeal and Treacle Pancakes
    • Partan Bree
    • Pork Griskins with Cider and Apple
    • Portavogie Clams
    • Portavogie Herring with Apple and Dulse Salad
    • Potato Apple
    • Salt Ling Chowder
    • Scotch Broth
    • Tea Brack
    • Traditional Burns Supper
    • Treacle and Ale Cake with Yellowman Honeycomb
    • Whiskey Cured Spiced Beef with Barley and Scallions
    • Yellow Brochan
  • Hamilton and Montgomery
  • Marching Bands - Savannah
  • Presbyterians in Ulster
  • Remembrance
  • Robert The Bruce 700
  • Saint Patrick
  • The Plantation of Ulster
  • Ulster Covenant Belfast
  • Did you know?

Lamb Hock and Nettle Champ


In this video, Paula serves lamb accompanied by nettle champ. Champ is a traditional Ulster potato dish, usually made by combining potatoes with scallions (spring onions). Instead of scallions, the champ in this recipe uses nettles (stinging nettles). Nettles are high in iron and used in many dishes in Ulster, including soup. They can be used like cabbage or spinach.

Recipes

Lamb Hock

Metric Imperial

1 tablespoon rapeseed oil
1 diced onion
2 sticks celery – sliced
1 tablespoon honey
330 ml ale
Salt and pepper

1 tablespoon canola
1 diced onion
2 sticks celery – sliced
1 tablespoon honey
11 fl oz ale
Salt and pepper

Method

  • Pre-heat oven to 170° C/340° F (fan oven 150° C/300° F) gas mark 3.
  • Sprinkle the lamb with salt. Heat the oil in a large casserole dish and brown the lamb all over to seal.
  • Add the onions and celery and cook until softened.
  • Pour the ale and honey into the casserole and stir all together.
  • Cover and cook in the oven for 2½ to 3 hours until the lamb is tender.

Serve the lamb hock on a bed of nettle champ drizzled with the lamb cooking juices.


Nettle Champ

Metric Imperial

1 kg hot mashed potatoes
3 or 4 finely chopped scallions
200 ml milk
50 g butter
50 g nettle tops and 50 g kale blanched in hot water
Salt and pepper

2.2 lb hot mashed potatoes
3 or 4 finely chopped scallions
7 fl oz milk
2 oz butter
2 oz nettle tops and 2 oz kale blanched in hot water
Salt and pepper

Method

  • Heat the milk and half the butter gently in a saucepan, add the scallions and allow to infuse.
  • Add the finely chopped nettles and kale and warm through.
  • Beat the milk mix into the hot mashed potatoes.
  • Add the rest of the butter and season well.
Discover Ulster-Scots logo

CONTACT

The Corn Exchange, 31 Gordon Street,
Belfast, BT1 2LG

email us
0044 (0)28 9023 1113

DISCOVER

About Discover Ulster-Scots
Emigration & Influence
History & Culture
Innovation & Invention
Language & Literature
Learning
Music & Dance
Places of Interest
Resource Library
Ulster-Scots Agency

Copyright © 2023 Ulster-Scots Agency. All rights reserved
Privacy Policy | Cookie Policy | Cookie Settings | Accessibility | Sitemap