Focus on Scotch Lamb PGI cuts, joints and offal: neck or scrag end

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

The Scotch Lamb neck of the carcass often removed, before the carcass is split. Click to discover a range of excellent Scotch Lamb recipes added by other chefs and suppliers.

Average weight

Depends on size of lamb.

Approximate yield

Up to 1kg.

Preparations

Removed from the carcase by a straight cut between the 5th and 6th cervical (neck) vertebrae bones.

Uses

May be stewed or braised on the bone or as a boneless product.

Cooking techniques

Oven Boil Steam Stew

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: neck or scrag end
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Quality Meat Scotland

QMS

Standard Supplier 11th May 2016

Focus on Scotch Lamb PGI cuts, joints and offal: neck or scrag end

IN ASSOCIATION WITH