Ideal for Slow Cooks and Gelatinous Dishes
Cut from the neck of the lamb, the Scrag End is outstanding in slow cooks, with the rich flavours of the lamb melting in the pot to give character and unctuous texture. As such it’s a great introduction to just how good our traditional British lamb, promising real character and depth of flavour by virtue of the rich pastures our flocks graze upon.
A great value old-fashioned cut which has made something of a come back in recent years, with more demand for it over the counter. Cut from the neck of the lamb, the scrag end is a primal cut, which means it is separated from the carcass during butchering in one whole piece, before being dispatched fresh and ready for cooking without being matured alongside the rest of the meat.
The Scrag End is an old Great British favourite, and very much a cut for slow cooks. Try cooking the Scrag End with a light broth, alongside lots of sweet carrots, baby onions, and diced celeriac. To finish top with sliced potatoes part blanched, and drizzle with butter and sea salt. Bake at 180°C until golden and serve alongside pickled red cabbage.
|Our recipe tips for cooking your lamb scrag end|