Tender lamb combined with chunks of potato and carrots.


  • 900 g neck of lamb (on the bone)
  • 1 sliced onion
  • 1 tblsp tomato puree
  • 1 l lamb stock
  • 3 roughly sliced carrots
  • 450 g spuds (peeled and cut into big chunks)
  • 1 tblsp worcestershire sauce
  • 1 tblsp oil to fry
  • 8 x 150g lamb loin cannons (fully trimmed)
  • oil and butter to fry
  • chopped rosemary


  • Heat the oil in a pan, then brown the meat, remove.
  • Fry the onion and carrot for 2 mins.
  • Add tomato puree, cook 6 mins.
  • Put the meat back in and add the liquid, cover and cook for 2 and half hours until very tender.
  • When the scouse is cooked, rub oil onto the fillets, season well and seal all over in a hot pan, add a little butter, then cook for about 6 mins per piece at 200°C. Allow to rest and toss in rosemary
  • To serve spoon some of the delicious scouse on to a plate/bowl, carve a lamb fillet and sit on top.