Roast lamb dinner for tea, and exceedingly nice it was 
I now need to decide whether to use the rest for Scotch broth or scouse. Or I could split the stock (once I've made it) 50-50 and do both, which might be best

I now need to decide whether to use the rest for Scotch broth or scouse. Or I could split the stock (once I've made it) 50-50 and do both, which might be best

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