£8.90
Our lamb neck on the bone is cut from British Texel cross lamb and offers deep, rich flavour with excellent eating when cooked slowly. The bone adds body and character to the dish as it cooks, while the meat becomes tender and full of taste. Ideal for slow braising, stews or hearty broths. A traditional cut that rewards patience with outstanding depth and satisfaction.
“Lamb scragg” is a term referring to the meat from the scrag end of a lamb’s neck and is often used in stews, soups, and braises because it contains connective tissue that breaks down during cooking, resulting in tender, succulent meat.
