Lamb Scrag is notorious for being a tough cut of meat. But… with the right amount of TLC, you have tender lamb that falls right off the bone.
Lamb Scrag comes from the neck end, so it’s quite boney; which is exactly why Scrag is tough. Becuase of this, Scrag needs to be slow cooked in either stew or a hearty casserole. Of course, we can also go full S’African and put it in a Potjie Pot. The great thing about our kg packet of Scrag, is that it works really well in another iconic South African recipe, the Tomato Bredie. To view the recipe, simply click here.