Lamb scrag end

Lamb scrag end

Wrapped in slices

This is one of the most underused forequarter cuts yet can be one of the most effective. Suitable for very long, slow, moist braising, the flavour has great depth and well worth the extra cooking. Perfect for that winter hotpot.

Availability: In stock

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1kg +£6.00

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Lamb scrag end

Cooking tips

Lamb Scrag end (slices)

1. Ensure the cut is at room temperature. (Remove from the fridge 20 mins before cooking.)
2. Get your grill or pan hot and add a touch of olive oil.
3. At the last minute, season well with ELSCo Lamb & Mutton Rub
4. Stick your slices in the pan and leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for 2 minutes each side.
5. Rest on a warm plate, not too hot to touch, for at least 10 minutes.
6. Tuck in and enjoy!

PLEASE NOTE: To cook the perfect roast, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

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