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Scrag Of Mutton

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Ingredients
  Scrag end of neck of mutton 1
  Onions 2
  Carrots 2
  Turnip 1⁄2
  Bacon rashers 10
  Bouquet garni 1
  Peppercorns 10
  Stock/Water 1 Cup (16 tbs)
  Beaten egg 2 Tablespoon
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Dripping 2 Ounce
Directions

Wash the meat in warm salt water.
Slice the onions, carrots and turnip and put in a saucepan.
Lay the meat on top, cover with slices of bacon.
Add the bouquet garni, peppercorns and enough stock or water nearly to cover the vegetables.
Cover with a close-fitting lid and cook gently for 2 1/2 hr Remove the meat, brush with beaten egg and coat with breadcrumbs.
Put in a tin with the hot dripping and cook in a fairly hot oven (400° F., Gas 6) for about 1/2 hr until nicely browned.
Baste occasionally.
Serre with brown gravy made from the stock in which the meat was cooked.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Lamb
Cook Time: 
30 Minutes

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