Lamb Neck

Lamb neck, or scrag, is a highly valued cut for its reasonably priced and flavorful meat. It’s a little rougher than other cuts because it has more connective tissues, which gives it a rich flavor. Lamb scrag, available bone-in, is an inexpensive cut that works well in stews and casseroles. The bones and connective tissues dissolve during slow simmering, releasing rich tastes and enhancing the surrounding broth to create an incredibly fulfilling meal.