Scrag end

Scrag end is the name of a cut of lamb and mutton, common in the UK and the Commonwealth. It is a primal cut, thus is separated from the carcass during butchering.[1][2]

Diagram of cuts of lamb in the United Kingdom. Scrag end is shown in yellow.

Value

Scrag end is one of the cheaper cuts of meat, and can be used in soups and stews.[3] In the US, 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

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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[1] E F Haskell (1861), The housekeeper's encyclopedia of useful information for the housekeeper in all branches of cooking and domestic economy ..., D. Appleton

[2] J. Plumptre; T. Lantaffe (1816), The experienced butcher

[3] Charles Elmé Francatelli (2008), A Plain Cookery Book for the Working Classes (revised, large print ed.), BiblioBazaar, ISBN 978-1-4346-9803-2