https://pinchofnom.com/recipes/lamb-scouse-2/ Wed, 10 Jul 2024 17:35:48 +0000 hourly 1 https://pinchofnom.com/recipes/lamb-scouse-2/comment-page-1/#comment-115837 Wed, 10 Jul 2024 17:35:48 +0000 https://pinchofnom.com/?post_type=recipes&p=89703#comment-115837 I pre-boil my lamb for 15 minutes to bleed it first. Remove the lamb then set the residual water aside, preferably in the fridge. That way, the fat will solidify on top and then you can remove it and use the water to add extra taste to your stock.

]]> https://pinchofnom.com/recipes/lamb-scouse-2/comment-page-1/#comment-105771 Mon, 20 Feb 2023 13:58:39 +0000 https://pinchofnom.com/?post_type=recipes&p=89703#comment-105771 Delicious – reminds me of my Nan’s Scouse

]]> https://pinchofnom.com/recipes/lamb-scouse-2/comment-page-1/#comment-101144 Sun, 30 Oct 2022 16:42:37 +0000 https://pinchofnom.com/?post_type=recipes&p=89703#comment-101144 Full of flavour. Lamb was so tender and all the family cleared their plates

]]> https://pinchofnom.com/recipes/lamb-scouse-2/comment-page-1/#comment-101143 Sun, 30 Oct 2022 16:42:37 +0000 https://pinchofnom.com/?post_type=recipes&p=89703#comment-101143 A little rice and boiled cabbage. Made in the slow cooker

]]> https://pinchofnom.com/recipes/lamb-scouse-2/comment-page-1/#comment-100394 Thu, 29 Sep 2022 06:14:28 +0000 https://pinchofnom.com/?post_type=recipes&p=89703#comment-100394 I think 500-600ml of water with the beef stock would work better. I done 400ml and the bottom of the pot was charred. Just a bit of extra water needed

]]> https://pinchofnom.com/recipes/lamb-scouse-2/comment-page-1/#comment-98116 Tue, 12 Jul 2022 18:36:19 +0000 https://pinchofnom.com/?post_type=recipes&p=89703#comment-98116 Perfection on a plate

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