Today is Global Scouse Day. Scouse has been enjoyed by Liverpudlians for centuries. It’s a dish that has been passed down through generations, each family having their own take on the recipe. To celebrate the occasion the only recipe we could share this week is the Love Lane Stout Scouse.
Toss the lamb pieces in flour and season with salt and pepper. Then heat some oil in a large casserole dish. It is best to work in batches to ensure you brown the lamb on all sides. Once all the lamb has been done, set aside.
Chop the the onion, carrots and other root veg before frying off in the pan. Cook just for a few minutes before adding the lamb back into the dish. Add the Love Lane Imperial Stout, stock, herbs and salt and pepper.
Bring to the boil for a minute then reduce the heat to a simmer. Finally you will need to add your chopped potatoes to the dish. Once mixed together, leave to cook for two hours until the meat is tender and the potatoes are soft.
You can serve with pickled cabbage on top and some warmed bread.
- 500g lamb neck fillet
- 500g potatoes, cut into chunks
- Either 2 parsnips / half a turnip or swede
- 1 large onion
- 4 carrots
- 250ml Love Lane Imperial Stout
- 1 tbsp plain flour
- A dash of Worcestershire sauce
- 2 bay leaves
- 2 thyme sprigs
- 2 beef stock cubes
- pickled red cabbage or cooked beetroot, to serve (optional)
You can get our Imperial Stout as part of our lockdown mixed pack. This ensures you have a extra beers to enjoy while you are cooking.