Scrag end is the name of a cut of lamb and mutton, common in the UK and the Commonwealth. It is a primal cut, thus is separated from the carcass during butchering.[1][2]


Scrag end is one of the cheaper cuts of meat, and can be used in soups and stews.[3] In the US, 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.


  1. ^ E F Haskell (1861), The housekeeper's encyclopedia of useful information for the housekeeper in all branches of cooking and domestic economy ..., D. Appleton 
  2. ^ J. Plumptre; T. Lantaffe (1816), The experienced butcher 
  3. ^ Charles Elmé Francatelli (2008), A Plain Cookery Book for the Working Classes (revised, large print ed.), BiblioBazaar, ISBN 978-1-4346-9803-2 

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