Lamb Scrag End

Don’t be put off by the name!

Availability: In stock

CODE: L840
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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!
Box Contains:

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

Frozen at the peak of perfection
-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.

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