Scrag end, is a classic lamb cut taken from the neck. It's a wonderfully rich cut, working perfectly in stews and caseroles which will reward you with tender meat off the bone.
The lambs are all free range and solely grass fed, native-breed, outdoor reared and bred. Rare breeds include, Lleyn, Dorset, Jacob, Shetland and Suffolk.
Minimum weight: 750g
All of our meat is cut fresh to order by our butchers.
Everything is available for next day delivery as long as you order by 1.30pm.
All further questions are answered here.
Slow cook for a delightful stew. Soften onions in a caserole dish, before adding chopped carrots and the lamb. Add water to cover the lamb and season liberally. Finally add borlotti beans and allow to simmer for a few hours until the meat is tender.Check out more recipes
Scrag end is taken from a slice across the neck. The bone in the cut adds flavour while cooking and makes it a great value cut. Lamb neck fillet is a little more expensive, but has been boned by the butcher which makes it more versatile.