Lamb Scrag End

Don’t be put off by the name!
  (3 reviews)     
Despite its less than glamorous moniker, scrag end is a great traditional cut from across the neck. It’s rich, fatty and flavoursome, and is a favourite for Irish Stew - braise it slowly and pick the tender chunks of meat from the bone!
  • Grass-fed UK lamb
  • With bone and fat for extra flavour
  • A great value traditional cut!
Frozen at the peak of perfection
Shopping Bag
Most recently added item(s)


Subtotal
Choose Contents
Lamb Scrag End
£5.00
£8.33 per kg
Box Contains:

    • 1 pack, Lamb Scrag End, bone-in
      3-5 pieces per pack, 600g pack

2 servings
Code: L840
Quantity:
Lamb Scrag End
£20.00
£8.33 per kg
Box Contains:

    • 4 packs, Lamb Scrag End, bone-in
      3-5 pieces per pack, 600g per pack

8 servings
Code: D2657
Quantity:
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values (Typical per 100g)
Energy: 1155 kJ / 278 kcal, Fat: 20g, of which Saturates: 8.2g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 24.4g, Salt: 0.17g
1. Prepare the meat
Allow the defrosted meat to come to room temperature, and at least 30 minutes before cooking, remove it from its packaging and pat dry with kitchen paper.
Preheat the oven to 140°C-160°C/Fan 120°C-140°C/Gas 1-3.

2. Sear for flavour
Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until evenly browned all over.
Season well then take out the meat and sauté a mixture of diced onion, carrot and celery.

3. Add the liquid
After sautéing the vegetables, place the meat back in the pan. Add wine, stock or water, and herbs or spices. Make sure that the liquid covers at least a third to a half of the meat and bring to a gentle simmer.

4. The cooking process
Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. We recommend the oven method as the process is gentler and the meat does not stick to the pot. Check from time to time and top up with liquid if needed.

5. Test the meat
Cooking times vary depending on your oven. Check after 1 hour and at regular intervals thereafter. Basting as you go. Insert a meat fork it should slide in and out easily. Or simply take a piece out and taste it.

Allow a total cooking time between 1½ - 2 hrs, or until tender.

100% of customers liked this product (3 reviews)

Posted Rating Comment Company Comment
18-Nov-2017   
Lovely and meaty, We made Barley broth and herby dumplings with one pack, this was cooked in the pressure cooker, so easy!
We made a Lancashire Hot pot with another.
I always add black pudding and a couple of lambs kidneys, this really enhances the flavour.
09-Nov-2017   
I remember using scrag end when I was a young housewife and it made an excellent cheap meal. It is nice to be able to get it again. I made a delicious hot pot and lamb stew
08-Nov-2017   
Great for a hot pot. Nice and fatty
view all reviews

About our reviews and ratings
We always make it our business to listen to our customers, and this is the reason we have chosen to work with Feefo, the most trusted independent customer feedback forum. When you shop with us, you will receive a short survey email from Feefo following the dispatch of your item(s) asking you to rate your experience with us. This gives you the chance to tell us anything at all – be it good or bad. The important thing is to be honest in order to help us, our sellers and improve your future shopping experience.
You will be asked to rate the overall service you received as well as your purchased item(s), choosing to rate each one as ‘excellent’, ‘good’, ‘poor’ or ‘bad’ and add a comment if you wish.
read about our product rating system

Ratings Guide
trusted independent customer feedback
forum
  excellent   bad
good poor