Lamb scouse

Lamb scouse

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(8 ratings)

Prep: 15 mins Cook: 2 hrs, 20 mins


Serves 4

This Liverpudlian dish is similar to an Irish stew, with tender lamb and slow cooked veg. It's a real winter warmer and counts as 2 of your 5 a day

Nutrition and extra info

Nutrition: per serving

  • kcal564
  • fat30g
  • saturates10g
  • carbs38g
  • sugars12g
  • fibre8g
  • protein28g
  • salt1.4g
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  • 500g lamb neck fillet, cut into chunky pieces
  • 1 tbsp plain flour
  • 3 tbsp vegetable oil, plus more if needed
  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 carrots, cut into chunks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 350g turnip, cut into chunks



    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 250ml bitter ale (we used Cains Finest)
  • 250ml chicken stock
  • 2 bay leaves
  • 2 thyme sprigs
  • 2 beef stock cubes
  • 500g potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • pickled red cabbage or cooked beetroot, to serve (optional)
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…


  1. Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.

  2. Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.

  3. Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.

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Anna Bates's picture
Anna Bates
12th Jan, 2019
Greetings from across the pond! I have for years searched for a scouse recipe (any scouse recipe at all is difficult to find over here) that approximated the dish I so enjoyed at Albert Dock in 1998 when I visited (well, guess which museum!). I found and tried several over the years, but this one is spot-on. Thanks for posting it! Oh -- sadly, bitter ale is not available here in Ellenville, New York. I used MacEwan's, which is pretty good.
5th Jan, 2017
Hits the spot. Would recommend serving with the braised red cabbage. Was a welcome meal to come home to after a long family walk with the dogs over Christmas. I made it the day before and gently reheated when ready to eat
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