This lamb neck stew uses frugal bone in neck chops to create a simple, homely, cheap and outrageously tasty stew… just add mint sauce!
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.
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.
That dish rarely contains parsnip and even carrot can be controversial, but I’m not afraid of upsetting people by tweaking dishes!
Frequently Asked Questions
Where can I find bone in neck of lamb chops?
As I have mentioned above if you go 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 butcher’s 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.
As far as I am concerned this lamb stew or scouse recipe should be served with mint sauce.
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.
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ skillet or shallow casserole dish.
- Kitchen knife.
- Vegetable peeler.
- Chopping board.
- Weighing scales and or measuring jug, cups and spoons.
- Kitchen tongs, serving and stirring spoons.
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 (2½ Cups) Floury Potatoes
- 500ml (2 Cups) Beef or lamb Stock
- 2 Bay Leaves
- 2 Sprigs Fresh Thyme
- 100g (⅔ Cup) Parsnip
- 100g (⅔ Cup) Carrot
- 2 Tbsp Worcestershire Sauce
- ½ Tsp Salt
- ¼ Tsp Pepper
- Heat a large wide pan that you have a lid for over a medium-high heat.
- Season the lamb with salt and pepper.
- Add the lard and when it has melted sear the lamb until golden on both sides.
- Peel the onion, cut it in half and cut it into half-moon shapes that are around 2-3mm (⅛") thick.
- Peel half of the potatoes and cut them into a 1-1½cm (½") dice.
- When brown remove the lamb and set it aside then add the onions and cook for 5 minutes until they start to soften.
- Add the potatoes and cook for 5 minutes.
- Pour in the beef or lamb stock scraping any residue from the base of the pan.
- Throw in the bay leaves and thyme, have a taste, and add salt as required.
- Return the meat to the pan along with any resting juices, pop on the lid, transfer to the oven and cook at 160°C or 320°F for 1 hour.
- Peel and cut the parsnip and remaining potato into 2cm (¾") cubes.
- Cut the carrot into 1-1½cm (½") thick rounds.
- After an hour remove the pan and mash some of the potatoes against the side of the pan and add the Worcestershire sauce.
- Sprinkle the larger chopped vegetables around the pan, cover with a lid and then return to the oven for another 90 minutes. Now is also a good time to have a taste and adjust the seasoning as required.
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.