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 handmade tagliatelle, with all the good aromatics, and there you have a pretty delicious bowl of food.
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.
Cook the pasta as per the instructions on the back of the pack. Serve the mutton with the tagliatelle with plenty of freshly picked parsley.
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