Lamb Scrag End
Forget the name, it's fall-apart and flavourful
- Our beautiful grass-fed lamb from the UK
- Thick cut neck steaks from our expert butchers
- Bone-in for rich lamb flavours
Price per kg:
- Lamb Scrag End, 3-5 pieces per pack, 600g packs
A rich, flavourful cut that is easy to prepare and cook - just sear and simmer on the hob. It makes fabulous Irish stews and tasty casseroles.
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.
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.
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.
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.
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 braising time of between 1½ - 2 hrs, or until tender.