Scrag end

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]

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 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

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