Lamb Scouse
Lamb Scouse



  • 500g lamb chunks
  • 1 tbsp flour
  • 3 tbsp oil
  • 1 chopped onion
  • 4 chopped carrots
  • 350g turnip, swede, or similar, chopped
  • 250ml ale
  • 250ml chicken stock
  • 2 bay leaves
  • 2 sprigs of thyme
  • 2 beef stock cubes
  • 500g potatoes, peeled and cut into chunks
  • Pickled beetroot, to serve
  • 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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