Let's be honest, scrag end isn't the sexiest name. If you can see past this rather crude moniker you will be rewarded with all sorts of sexy goodness. Rich fat, collagen and marrow are aplenty in this cut, all melting together to form an unctuous sauce with little bites of delicious flaky meat. Serve smothered over homemade tagliatelle, that is a lot simpler to make than chefs will have you believe, with all the good aromatics, and there you have a pretty delicious bowl of food. 


For the braise

For the tagliatelle


Season the mutton and place into a hot pan with a little oil, caramelise on either side for 5 minutes or until golden brown then remove from the pan and set aside.

Chop the onion, garlic and rosemary and add to the pan. Sweat down for 5 minutes.

Add the red wine and the passata and bring to the boil.

Place the Mutton and the tomato sauce into a casserole dish with a lid and put into an oven set at 150C. Cook for around 3 hours or until the neck is soft and falling off the bone. You may need to top up the dish with a little water to stop from drying out. 

For the pasta, combine all the ingredients together and knead for 10 minutes or until a smooth dough has formed. Wrap in cling film and leave in the fridge to rest for an hour.

Roll out the pasta using plenty of semolina or flour until you can see your hand through the sheet.

Cut into 1cm lengths and blanch in a pan of boiling salted and oiled water for 2 minutes. Remove from the pan and dress with a little olive oil.

Serve the mutton with the tagliatelle with plenty of freshly picked parsley.

You can shop our range of 100% Grass Fed Mutton here.

Scrag end of mutton recipe

Scrag end of mutton recipe