Lamb Kidney Stew (Scouse)
Lamb Kidney Stew, often referred to as a variation of Scouse, is a hearty, traditional stew originating from Liverpool, England. It typically features lamb kidneys (or other offal) slow-cooked with root vegetables like potatoes, carrots, and onions in a rich, savory gravy, often seasoned with herbs like thyme and bay leaf.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal with a relatively low carbohydrate content, primarily from the vegetables. It provides essential nutrients like iron, zinc, and B vitamins, with a rough calorie estimate of 350-450 kcal per serving.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 28 g |
| Carbs | 22 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Zinc | 5.2 mg |
| Vitamin B12 | 12 µg |
| Vitamin B2 (Riboflavin) | 1.8 mg |
| Selenium | 45 µg |
| Phosphorus | 320 mg |
| Potassium | 580 mg |
| Vitamin A | 600 µg RAE |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Scouse is so iconic to Liverpool that its inhabitants are nicknamed 'Scousers.' Nutritionally, using organ meats like kidneys makes this a nutrient-dense dish, offering a concentrated source of vitamins and minerals compared to standard muscle meat.
