Meat

Scrag End

Scrag end is the thrifty bony neck nearest the head—collagen-rich, perfect for long stews, Scotch broth, and slow tagines. Little elegant carving; lots of flavour. Bones and meat together build body. Brown if possible, then simmer until meat leaves the bone. Strain or serve rustic. Ideal for cold-weather broths with barley and root vegetables. Do not try to grill scrag like chops—it will only disappoint.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutPortionPrep ReadyScrag EndVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 212

Amount per 100 g

Total Fat 12.4 g
Saturated Fat 4.89 g
Trans Fat 0.2 g
Monounsaturated Fat 5.09 g
Polyunsaturated Fat 1.06 g
Cholesterol 66.1 mg
Sodium 59.7 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.4 g
Water 58.2 g

Detailed nutrients

Energy 212 kcal
Water 58.2 g
Protein 21.4 g
Fat 12.4 g
- Saturated Fat 4.89 g
- Monounsaturated Fat 5.09 g
- Polyunsaturated Fat 1.06 g
  - Omega-3 0.11 g
- Trans Fat 0.2 g
Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.66 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
Minerals 295 mg
- Major Minerals 294 mg
  - Calcium 27 mg
  - Sodium 59.7 mg
  - Potassium 207 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 g
Cholesterol 66.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.66 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·

Minerals

Sodium: 59.73 · Potassium: 207 · Calcium: 27 · Iron: 1.5 ·

Scrag End of Lamb: composition reflects this culinary part relative to the whole ingredient.

History

5000 BCE

Scottish and Irish broth traditions depended on scrag for gelatin and flavour.

1900

Victorian thrift cookery named scrag end honestly as the cook’s friend in the pot.

1950

Slow-food stews restored scrag end’s reputation beyond “cheap bone.”