Keto Lamb Hotpot with Braised Root Vegetables
Slow-Cooked Lamb Hotpot with Braised Root Vegetables
Yes, with a tweak: ensure no potatoes or starchy thickeners. About 13g net carbs per serving, on the higher side for Scottish food, so watch the portion.
What it is
Tender chunks of slow-cooked lamb shoulder braised with a medley of low-carb root vegetables like celeriac, swede (rutabaga), and mushrooms in a rich, savoury broth, usually topped with a lattice of thinly sliced keto vegetables instead of potatoes.
Key ingredients
Lamb shoulder, celeriac, swede/rutabaga, mushrooms, onions (small amount), beef broth, rosemary, thyme, garlic, butter, olive oil, salt, pepper.
How to make it keto
Ensure no potatoes or starchy thickeners. The 'hotpot' topping should be low-carb vegetables (e.g., thinly sliced celeriac or turnip baked on top). Request minimal carrots.
Watch out for
Root vegetables (celeriac, swede) if used in large quantities. Onions. Potential for flour in the stew.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Scottish menuAll 166 Scottish dishes ›
