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Lamb Neck Stew, Almost a Scouse Recipe!

This lamb neck stew uses frugal bone in neck chops to create a simple, homely, cheap and outrageously tasty stew… just add mint sauce!

Portrait image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips served in a white bowl

Almost Scouse Recipe.

This lamb neck stew is a wonderfully simple way to create a wholesome hearty meal with probably the cheapest cut of lamb.

It is cheaper than the shanks that I use for my slow cooker lamb shanks and minted lamb shanks or the much more prized Barnsley chops.

In the UK it goes by the name scrag end, which sounds kinda unpleasant. But the flavour you get from it is outrageous.

As you can see in the pictures the marrow that was in the bone melts into the sauce. In that sense, it makes it similar to my beef osso bucco recipe.

It is the same cut of meat that you get when you buy a neck of lamb fillet. But cooking it on the bone adds so much more flavour to the broth.

This recipe is based on the simple stew from Merseyside called scouse.

A stew from a fine line of broth-based soups or stews from the UK that also includes, cock a leekie soup, Welsh cawl and more free form dishes like my sausage and apple casserole.

That dish rarely contains parsnip and even carrot can be controversial, but I’m not afraid of upsetting people by tweaking dishes!

Portrait overhead image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips cooked in a red cast iron pan

Frequently Asked Questions.

Where can I find bone in neck of lamb chops?

As I have mentioned above if you got to a proper butcher in the UK they will get you some scrag end without batting an eyelid.

It may be frozen as it is a cut of meat that has fallen out of favour.

If you are not from the UK then a trip to a Turkish butchers should see you well.

Can I use another cut of lamb?

If you insist, but seriously try to get some scrag end, it tastes divine.

The bones really do add to this dish. So if you are going to cook it try and get some leg chops or even some bone-in chump chops.

You could even make it with roughly chopped bone in chunks of goat or mutton from an Indian, Caribbean or Central European store. It will taste amazing, although much more of a challenge to eat.

Portrait close up image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips

Serving Suggestions.

As far as I am concerned this lamb stew or scouse recipe should be served with mint sauce.

It gets name-checked here in everything from my mint raita to my Burmese pumpkin curry.

I never make my own and usually buy it. Although this lamb leg recipe contains a good mint sauce to take a run at.

However, I now feel the need to say calm down to some of my readers, if you get that then sorry. If you don’t, also sorry!

A traditional scouse recipe is served with pickled red cabbage or possibly even beetroot.

Although I reckon it would be pretty good with my red cabbage chutney which would also add a little sweetness.

Square overhead image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips served in a white bowl
Yield: 2 Servings

Lamb Neck Stew Recipe

Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes

This simple and delicious lamb neck stew uses "scrag end" a delicious and frugal cut of meat and it is loosely based on an old school British scouse recipe.


  • 4 Bone-In Lamb Neck Chops
  • 2 Tbsp Lard
  • 1 (250g) Large Onion
  • 400g (2.5 Cups) Floury Potatoes
  • 500ml (2 Cups) Beef or lamb Stock
  • 2 Bay Leaves
  • 2 Sprigs Fresh Thyme
  • 100g (2/3 Cup) Parsnip
  • 100g (2/3 Cup) Carrot
  • 2 Tbsp Worcestershire Sauce


  1. Heat a large wide pan that you have a lid for over a medium high heat.
  2. Season the lamb with salt and pepper.
  3. Add the lard and when it has melted sear the lamb until golden on both sides.
  4. Peel the onion, cut it in half and cut into half-moon shapes that are around 2-3mm thick.
  5. Peel half of the potatoes and cut them into a 1cm dice.
  6. When brown remove the lamb and set it aside.
  7. Add the onions and cook for 5 minutes until they start to soften.
  8. Add the potatoes and cook for 5 minutes.
  9. Pour in the beef or lamb stock scraping any residue from the base of the pan.
  10. Throw in the bay leaves and thyme, have a taste, and add salt as required.
  11. Pop on the lid and transfer to the oven and cook at 160°C or 320°F for 1 hour.
  12. Peel and cut the parsnip and remaining potato into 2cm cubes.
  13. Cut the carrot into 1cm thick rounds.
  14. After an hour remove the pan and mash some of the potatoes against the side of the pan.
  15. Add the Worcestershire sauce.
  16. Taste and add salt and pepper as required.
  17. Sprinkle the larger chopped vegetables around the pan, cover with a lid and then return to the oven for another 90 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 952Total Fat: 50gSaturated Fat: 20gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 209mgSodium: 879mgCarbohydrates: 68gFiber: 9gSugar: 13gProtein: 60g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

James Stephenson

Monday 2nd of May 2022

Very forgiving recipe! Absolutely delicious. I used veg oil not lard. 6 chops not 4 and leeks and fennel not carrot and parsnip because that what I had. Cooking times and Brian's process produces a stunning, cheap family dish.

Brian Jones

Tuesday 10th of May 2022

Glad you enjoyed it James, a stunning cot of meat that should definitely be utilised more :)

Felicette Naser

Sunday 6th of February 2022

Why would this be a challenge to eat if you make it with goat meat? I personally don’t find goat stew “a challenge”!

Brian Jones

Thursday 17th of February 2022

Not because it is goat meat, but because roughly chopped bone-in meat is a challenge to eat for many. I would order it all of the time in restaurants because the flavour pay off is enormous, but the faff is measurable!

Steve Harford

Monday 25th of October 2021

On a dreary weekend this was just the Sunday lunch I was looking forward to. I’d looked at other recipes but they appeared to be rather bland so I was pleased to see carrots and parsnips in this one. I thought I’d followed this exactly but, on reviewing it now, I just realised I didn’t add the Worcestershire sauce. Nevertheless it was everything I’d hoped for. Delicious. Cheap to make and loads left over. I will definitely be making this again several times over winter. Thankyou.

Brian Jones

Friday 5th of November 2021

Glad you enjoyed this Steve... Definitely one of my favourite new recipes, and one that often slips under the radar due to a less than "trendy" cut of meat.

I'll be joining you on munching on this all winter :)

Sue R

Wednesday 27th of January 2021

They are my favourite cut of lamb followed by shank. There is lard I made in the fridge so will make this when I come across some neck chops. I like to cook them the night before so the fat is easy to take off while cold.

Brian Jones

Thursday 28th of January 2021

It is such a great piece of meat, I love it too!

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