Lamb Scouse

Toss the meat in the flour, and season well. Heat 1 tbsp of oil in a casserole, and brown the meat all over. Remove, and set aside. Reduce the heat and add 2 tbsp of oil to the casserole, followed by the carrots and turnips. Season, and cook for about 8 mins to soften and colour. Return the meat to the dish, along with the ale, herbs, stock, stock cubes, and more seasoning.
Bring the whole lot up to the boil, then simmer and place the chopped potatoes on top of the scouse. Cook for 2 hours, or until the meat is very tender and the potatoes are soft. Serve hot with pickled beetroot - yummy!

2 hr 30 mins

4 serving

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