Description

Our organic, grass-fed lamb scrag is taken from the neck, which means a long, relaxed cook will produce a rich and hearty dish full of good-for-you gelatine and serious lamb flavour. Great for stews and one-pot meals and a great example of how flavoursome organic lamb can really be.

Good To Know

Ingredients & Nutritional's

Organic and Grass-fed Lamb
Please note this is produced in a factory that handles Gluten

How To Store  

Our lamb Scrag is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

How To Cook 

We Recommend:

Braised Lamb Scrag Stew

Ingredients:

• 1 kg lamb scrag 
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 celery stalks, chopped
• 1 can (400g) diced tomatoes
• 2 cups lamb or beef stock
• 1 cup red wine (optional)
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary (or 1 tablespoon dried)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 325°F (160°C) if you’re braising the lamb in the oven. Alternatively, this dish can be done on the stovetop or in a slow cooker.

2. Sear the Lamb:

   • Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Season the lamb scrag with salt and pepper. Add the lamb pieces to the pot in batches, searing for 3-4 minutes per side until browned. Remove the lamb and set it aside.

3. Sauté the Vegetables:

   • In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and slightly golden.
   • Add the minced garlic and cook for another minute until fragrant.

4. Deglaze the Pot:

   • If using wine, pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for about 3-4 minutes until reduced by half.

5. Add the Tomatoes and Stock:

   • Stir in the tomato paste, then add the diced tomatoes and stock (or water if you don’t have stock).
   • Return the lamb scrag pieces to the pot, nestling them into the liquid.

6. Add the Herbs:

   • Add the rosemary, thyme, and bay leaf. Season with additional salt and pepper if needed.

7. Braise the Lamb:

   • Cover the pot with a lid and place it in the preheated oven. Alternatively, you can simmer the dish on the stovetop over low heat.
   • Braise for 2.5 to 3 hours until the lamb is tender and falling off the bone. The meat should easily be pulled away with a fork.

8. Thicken the Sauce (Optional):

   • If you prefer a thicker sauce, remove the lamb and let the sauce simmer uncovered for 10-15 minutes to reduce.

9. Serve:

   • Serve the braised lamb scrag with mashed potatoes, crusty bread, or over a bed of creamy polenta. Garnish with fresh parsley if desired.