Liverpool Lobscouse
The old Liverpool stew of lamb, potato and carrot, slow cooked until half of it melts into a thick gravy.
- Time2 hr 15
- LevelEasy
- Costabout £2.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 795kcal
- 57.2gcarbs
- 13.7gof which sugars
- 44.2gfat
- 19.1gsaturates
- 43.9gprotein
- 11.2gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large heavy pot over a high heat. Brown the lamb in two batches for 5 minutes each. Lift out onto a plate.
10 min - 2
Add the onions to the pot and cook for 6 minutes, scraping up the brown bits. Return the lamb with the crumbled stock cube, water, bay and thyme.
6 min - 3
Bring to the boil, cover and simmer on a low heat for 1 hour.
60 min - 4
Add the carrots, swede and the big chunks of floury potato. Simmer for 30 minutes. Stir and mash some of the potato into the sauce to thicken it.
30 min - 5
Add the waxy potato cubes and cook for 20 minutes more, until they hold their shape and the lamb is falling apart.
20 min - 6
Season with lots of black pepper. Serve in deep bowls with the pickled red cabbage on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
