Middle of Lamb Neck (Scrag)


The only cut to use in an Irish stew. Lamb cooked slowly on the bone is very rich in flavour and after a few hours the meat will fall away from the bone

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We only use locally sourced lamb, which comes either direct from local farms or fat-stock markets. Our lamb is predominantly grazed on the Romney Marsh, where the diet of natural grasses and samphire of the salt marshes produces a unique flavour.

Cooking Guide:

Stew or Casserole on a low heat for a long duration


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