Scrag end is a cut of lamb and mutton taken from the neck and common in the United Kingdom and the Commonwealth. It is a primal cut separated from the carcass during butchering.[1][2]
Value edit
Scrag end is one of the cheaper cuts of meat, and is often used in soups and stews.[3] In the United States, scrag end is known as the neck. Unlike scrag end, cutlets come from the part of the neck considered best, known as the middle neck.
References edit
- ^ E F Haskell (1861), The housekeeper's encyclopedia of useful information for the housekeeper in all branches of cooking and domestic economy ..., D. Appleton
- ^ J. Plumptre; T. Lantaffe (1816), The experienced butcher
- ^ Charles Elmé Francatelli (2008), A Plain Cookery Book for the Working Classes (revised, large print ed.), BiblioBazaar, ISBN 978-1-4346-9803-2
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