Liverpudlian scouse

Liverpudlian scouse


1 person made this

About this recipe: The proportions are arbritary for this lamb stew - just use what you want and be patient!


Serves: 6 

  • 4 pints of water, or as needed
  • 900g (2lb) diced lamb
  • 4 large carrots, peeled and sliced thickly
  • 1 turnip or swede, peeled and diced thickly
  • 8 potatoes, peeled
  • 4 pints of water, or as needed
  • 2 or 3 lamb stock cubes

Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

  1. Boil water in a large stockpot.
  2. Place lamb and vegetables into water carefully and bring to the boil again.
  3. Lower heat and simmer for 4 hours, skimming off any fat that rises to the surface throughout cooking.
  4. Serve with crusty bread.

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