Smoked Lamb Scrag Stew

[minesamojito]

Smoked Scrag Stew

Scrag end of lamb is a little used cut cheap of neck of lamb, but when cooked slowly with a lick of smoke, has a wonderful falling apart texture, and rich lamb flavour. When combined with the simple tomato stew style sauce here make for a perfect winter warmer.
Check out the recipe here
countrywoodsmoke.com/recipes/smoked-scrag-stew/
Cheers
Marcus

[rivergirl]

I love these cheap cuts of meat , I always do mine the day befor though so as to get the fat off the top easily! What did you serve it with Marcus?? I am thinking wine and loads of crispy bread for those juices

[minesamojito]

Was actually polenta and wine, was wonderful
Cheers
Marcus

[winburner]

Now that looks a good meal! We are just building our oven floor, so have a way to go yet, but when we've finished that's one of the dishes that will be going into it.

We like the addition of dried borlotti beans (from the allotment) into the stew, along with any other veg we fancy at the time.

I agree with Rivergirl - it's always better when cooked the day before, I cook the meat in stock for 1/2 an hour or so, then put it in the garage overnight to cool, the fat just lifts off as it's completely solid. Ready then to add all the rest of the ingredients. But the lamb we have from our supplier at our farmers' market seems to have a lot less fat than the supermarket (ugh) stuff we used to get.

We don't have potatoes with ours - parsley dumplings. Glues the ribs together.

[cannyfradock]

Marcus

.....yet another cracker!! I love lamb especially the cheaper cuts. Hope you don't mind but I'll do that on the week-end for me and Stef, but I'd like to use mutton. Do you think it will work?( my thoughts being.....lamb, from whichever part of the animal doesn't need much fixing. Whereas mutton needs tampering with strong herbs or flavourings to dilute the heavy mutton after taste.)??

Terry

p.s....I would have loved to have tasted that neck of lamb (not scrag..not in S.Wales.)

[minesamojito]

Thank Terry, Mutton will be a lot fatter so will need some of that fat removing, probably best skimming off after allowing to cool. Flavours should work with mutton too though. Let me know how you get on with it.
Cheers
Marcus