Grass Fed Mutton Scrag End
The scrag end of mutton is rich in gelatinous sinew that can be transformed fabulously by slow cooking Read more
Why we love this
The scrag end comes from the neck of our mutton sheep, as you can imagine our 100% Grass Fed Mutton have worked hard, bouncing their heads up and down grazing pasture for over three years. This results in a cut that is laced with robust muscles and tendons. It requires some patience to get the best out of it, but boy is it worth it.
The scrag end of mutton is rich in gelatinous sinew that can be transformed fabulously by slow cooking. You will end up with the muttony equivalent of an oxtail stew, meltingly tender meat falling off the bone and into an intense gravy, full of marrow and collagen.
We hang all our grass fed mutton on the bone for three weeks. This not only intensifies the flavour of each cut, but allows the muscles to relax and begin to break down through maturation, giving you a wonderful ingredient in the kitchen to create sensational meals.
Grass Fed Mutton
Braised Scrag End of Mutton with Tomatoes & Tagliatelle
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.
Long ribbons of pasta that are light and silky in texture and perfect to enjoy with your favourite sauce£3.10
You May Also Like
We've curated a beautiful range of produce we think you'll love.