Scrag End Of Lamb Slow Cooker

Portrait overhead image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips cooked in a red cast iron pan

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Portrait overhead image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips served in a white bowl featuring a text overlay

Portrait image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips served in a white bowl featuring a text overlay

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This lamb neck stew uses frugal bone in neck chops to create a simple, homely, cheap and outrageously tasty stew… just add mint sauce!

Portrait image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips served in a white bowl

Almost Scouse Recipe.

This lamb neck stew is a wonderfully simple way to create a wholesome hearty meal with probably the cheapest cut of lamb.

Yes, it is even cheaper than the shanks that I use for my slow cooker lamb shanks and minted lamb shanks.

In the UK it goes by the name scrag end, which sounds kinda unpleasant. But the flavour you get from it is outrageous.

As you can see in the pictures the marrow that was in the bone melts into the sauce. In that sense, it makes it similar to my beef osso bucco recipe.

It is the same cut of meat that you get when you buy neck of lamb fillet. But cooking it on the bone adds so much more flavour to the broth.

This recipe is based on the simple stew from Merseyside called scouse.

A stew from a fine line of broth based soups or stews from the UK that also includes, cock a leekie soup, Welsh cawl and more free form dishes like my sausage and apple casserole.

That dish rarely contains parsnip and even carrot can be controversial, but I'm not afraid of upsetting people by tweaking dishes!

Portrait overhead image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips cooked in a red cast iron pan

Frequently Asked Questions.

Where can I find bone in neck of lamb chops?

As I have mentioned above if you got to a proper butcher in the UK they will get you some scrag end without batting an eyelid.

It may be frozen as it is a cut of meat that has fallen out of favour.

If you are not from the UK then a trip to a Turkish butchers should see you well.

Can I use another cut of lamb?

If you insist, but seriously try to get some scrag end, it tastes divine.

The bones really do add to this dish. So if you are going to cook it try and get some leg chops or even some bone-in chump chops.

You could even make it with roughly chopped chunks of goat or mutton from an Indian, Caribbean or Central European store. It will taste amazing, although much more of a challenge to eat.

Portrait close up image of a lamb neck stew using bone in lamb neck chops, potatoes, carrots and parsnips

Serving Suggestions.

As far as I am concerned this lamb stew or scouse recipe should be served with mint sauce.

It gets name-checked here in everything from my mint raita to my Burmese pumpkin curry.

I never make my own and usually buy it. Although this lamb leg recipe contains a good mint sauce to take a run at.

However, I now feel the need to say calm down to some of my readers, if you get that then sorry. If you don't, also sorry!

A traditional scouse recipe is served with pickled red cabbage or possibly even beetroot.

Although I reckon it would be pretty good with my red cabbage chutney which would also add a little sweetness.

Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours 5 minutes

This simple and delicious lamb neck stew uses "scrag end" a delicious and frugal cut of meat and it is loosely based on an old school British scouse recipe.

Ingredients

4 Bone-In Lamb Neck Chops
2 Tbsp Lard
1 (250g) Large Onion
400g (2.5 Cups) Floury Potatoes
500ml (2 Cups) Beef or lamb Stock
2 Bay Leaves
2 Sprigs Fresh Thyme
100g (2/3 Cup) Parsnip
100g (2/3 Cup) Carrot
2 Tbsp Worcestershire Sauce

Instructions

Heat a large wide pan that you have a lid for over a medium high heat.
Season the lamb with salt and pepper.
Add the lard and when it has melted sear the lamb until golden on both sides.
Peel the onion, cut it in half and cut into half-moon shapes that are around 2-3mm thick.
Peel half of the potatoes and cut them into a 1cm dice.
When brown remove the lamb and set it aside.
Add the onions and cook for 5 minutes until they start to soften.
Add the potatoes and cook for 5 minutes.
Pour in the beef or lamb stock scraping any residue from the base of the pan.
Throw in the bay leaves and thyme, have a taste, and add salt as required.
Pop on the lid and transfer to the oven and cook at 160°C or 320°F for 1 hour.
Peel and cut the parsnip and remaining potato into 2cm cubes.
Cut the carrot into 1cm thick rounds.
After an hour remove the pan and mash some of the potatoes against the side of the pan.
Add the Worcestershire sauce.
Taste and add salt and pepper as required.
Sprinkle the larger chopped vegetables around the pan, cover with a lid and then return to the oven for another 90 minutes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 952 Total Fat: 50g Saturated Fat: 20g Trans Fat: 2g Unsaturated Fat: 19g Cholesterol: 209mg Sodium: 879mg Carbohydrates: 68g Fiber: 9g Sugar: 13g Protein: 60g

Calorific details are provided by a third-party application and are to be used as indicative figures only.