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Lamb scouse

Lamb scouse

A star rating of 4.5 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
NutrientUnit
kcal564
fat30g
saturates10g
carbs38g
sugars12g
fibre8g
protein28g
salt1.4g
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Ingredients

  • 500g lamb neck fillet, cut into chunky pieces
  • 1 tbsp plain flour
  • 3 tbsp vegetable oil, plus more if needed
  • 1 large onion, chopped
  • 4 carrots, cut into chunks
  • 350g turnip, cut into chunks
  • 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
  • pickled red cabbage or cooked beetroot, to serve (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2016

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Overall rating

A star rating of 4.5 out of 5.16 ratings
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