"Scrag of mutton" is a culinary term referring to a specific cut of meat from the neck and upper shoulder area of a sheep. It is predominantly found in traditional British cooking, though it may vary in usage across different regions.
The term "scrag" refers to the bony and sinewy part of an animal's neck, particularly the uppermost section. In the context of mutton, it typically describes a specific piece of meat that is rather coarse and tough due to the presence of connective tissues, cartilage, and bones. This cut is often less expensive compared to other cuts of mutton, making it an economical choice for certain dishes.
Due to its toughness, scrag of mutton is generally not suitable for quick cooking methods. Instead, it is commonly used for slow-cooking techniques such as stewing, braising, or simmering. These methods help break down the tough fibers, resulting in a flavorful and tender dish. The connective tissues and bones also contribute to creating rich and hearty broths or stocks.
When prepared with careful attention to cooking time and techniques, scrag of mutton can provide a succulent and flavorsome meat reminiscent of rustic, traditional British cuisine. Its versatile nature allows it to be used in various dishes, such as stews, casseroles, pies, or even as a base for soups or sauces.
