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. It is one of the cheaper cuts of meat, and can be used in soups and stews. Scrag end is also like the neck in the US. It is near the front of the lamb and sometimes referred to as the shoulder.
- 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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