• 650g lamb neck fillets cut into large chunks
  • 650g lamb leg steaks cubed
  • 2 tbsp plain flour
  • 1 large onion
  • 2kg Maris Piper potatoes
  • 400g chartenay carrots
  • 300g baby carrots with green shoots still on
  • 3 large tomatoes
  • 2 bay leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 500ml beer (I use Abbot ale)
  • 500ml water
  • 2 beef stock cubes (I use Kallo)
  • vegetable oil
  • 2 tbsp chopped fresh parsley
  • sea salt
  • white pepper
  • butter

To serve:

  • pickled red cabbage
  • pickled onions
  • crusty white bread and butter


  • STEP 1
    Dust the lamb in flour. Fry in oil in a large pan on a medium heat until browned on all sides. Do this in 4 or 5 batches, placing each browned batch onto a plate.
  • STEP 2
    Place all the browned lamb in large pan, along with any juices. Cut 500g of potato into small cubes and place on top of the meat - this will dissolve and thicken the sauce by the end. Quarter the onion and add. Tie the bay leaf, rosemary and thyme together with string and add.
  • STEP 3
    Add the chartenay carrots and tomatoes. Pour in the beer, water and stock cubes. Season generously.
  • STEP 4
    Put on a low hob for 2 hours, stirring every 30 mins. After 2 hours add the rest of the potatoes, which you have cut to the size of large roasties. Add the baby carrots and place back on the lowest heat for a further 1.5 hours. At the end, remove the stringed herbs and discard.
  • STEP 5
    Serve in small bowls with a sprinkling of chopped parsley and a knob of butter. Serve with crusty white bread and pickled red cabbage or pickled onions. The dish is enjoyed more if eaten while speaking in the scouse accent. Enjoy!

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings