I remember growing up in Rhyl in the 80s and my Great Aunt Nell would come down every Friday on the bus from Abergele and cook LobScouse.
It was a beautiful dish and would keep for days. Always used to look forward to running home from High School friday afternoon, walking in to the house and smelling that lobscouse straight away. Was amazing with baguette and lots of butter. I will have to try and make it one day but i know it will never taste the same.
The recipe for anyone who wants to try it 🙂 You can find lots of recipes online.
Welsh Lobscouse Ingredients
Serves 4-5
50ml Vegetable oil
800g, Neck of Welsh mutton/lamb fillet or Stewing Beef or Shin of Beef cut into rough 2cm cubes
Salt and freshly ground Black Pepper
2-3 Leeks 2, cut into 11⁄2cm pieces
2 large Onion, peeled
3-4 Carrots, peeled and roughly chopped 500g to 1 KG Potatoes, peeled, quartered/split into chunks
200-250 g Peas, fresh or frozen
Lamb or Beef stock 2 liters+ top up when cooking
Thyme a few sprigs, 1-2 Bay leafs
Parsley 25g, finely chopped