[[File:British Lamb Cuts.svg|thumb|Diagram of cuts of lamb in the United Kingdom. '''Scrag end''' is shown in yellow.]]

'''Scrag end''' is a primal cut of lamb and mutton taken from the neck and common in the United Kingdom and the Commonwealth.<ref>{{citation|title=The housekeeper's encyclopedia of useful information for the housekeeper in all branches of cooking and domestic economy ...|author=E F Haskell|publisher=D. Appleton|year=1861}}</ref><ref>{{citation|title=The experienced butcher|author=J. Plumptre|author2=T. Lantaffe|year=1816}}</ref>

==Value== Scrag end is one of the cheaper cuts of meat, and is often used in soups and stews.<ref>{{citation|title=A Plain Cookery Book for the Working Classes|author=Charles Elmé Francatelli|edition=revised, large print|publisher=BiblioBazaar|year=2008|isbn=978-1-4346-9803-2}} </ref> In the United States, scrag end is known as the neck. Unlike scrag end, cutlets come from the part of the neck considered best, known as the middle neck.

==References== {{reflist}}

{{meat-stub}}

Category:Cuts of lamb