# Scrag end

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> Source: https://en.wikipedia.org/wiki/Scrag_end
> Source revision: 1346787639
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[[File:British Lamb Cuts.svg|thumb|Diagram of cuts of lamb in the [United Kingdom](/source/United_Kingdom). '''Scrag end''' is shown in yellow.]]

'''Scrag end''' is a [primal cut](/source/primal_cut) of [lamb and mutton](/source/lamb_and_mutton) taken from the neck and common in the [United Kingdom](/source/United_Kingdom) and the [Commonwealth](/source/Commonwealth_of_Nations).<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 [stew](/source/stew)s.<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](/source/cutlet) come from the part of the neck considered best, known as the middle neck.

==References==
{{reflist}}

{{meat-stub}}

Category:Cuts of lamb

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Adapted from the Wikipedia article [Scrag end](https://en.wikipedia.org/wiki/Scrag_end) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Scrag_end?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.