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



Standard Supplier



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.


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


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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Standard Supplier 11th May 2016

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