Middle of Lamb Neck (Scrag)

£800

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.

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.