markie_q Posted July 1, 2019 Share Posted July 1, 2019 Picked up some Lamb Scrag End recently. Does anyone have any recipes for it? Quote Link to comment Share on other sites More sharing options...
sotv Posted July 1, 2019 Share Posted July 1, 2019 (edited) Never done it in the smoker, but love neck of lamb stew in a crockpot. If you have a dutch oven or suitable pot for the smoker, would be tempted to smoke it, like oxtails for 90-120 minutes + and then braise it for 6-9 hours.. Edited July 1, 2019 by sotv 3 Quote Link to comment Share on other sites More sharing options...
Justin Posted July 1, 2019 Share Posted July 1, 2019 One of my favourires slow cook or sous vide 1 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted July 1, 2019 Share Posted July 1, 2019 3 hours ago, sotv said: Never done it in the smoker, but love neck of lamb stew in a crockpot. If you have a dutch oven or suitable pot for the smoker, would be tempted to smoke it, like oxtails for 90-120 minutes + and then braise it for 6-9 hours.. Do a spicy stew 1 Quote Link to comment Share on other sites More sharing options...
David Posted July 1, 2019 Share Posted July 1, 2019 Perfect for a Cumbrian Tatty Pot 2 Quote Link to comment Share on other sites More sharing options...
sotv Posted July 16, 2019 Share Posted July 16, 2019 On 7/1/2019 at 5:38 PM, markie_q said: Picked up some Lamb Scrag End recently. Does anyone have any recipes for it? Did you do it in the end? and how did it turn out if so. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted July 16, 2019 Share Posted July 16, 2019 On 7/1/2019 at 10:47 PM, David said: Perfect for a Cumbrian Tatty Pot Interested in the Cumbrian Tatty Pot, what’s the recipe? My family originate from Cumbria. Quote Link to comment Share on other sites More sharing options...
David Posted July 17, 2019 Share Posted July 17, 2019 (edited) 7 hours ago, Smokin Monkey said: Interested in the Cumbrian Tatty Pot, what’s the recipe? My family originate from Cumbria. Basically Lancashire Hot Pot but with black pudding and swede or parsnips. Everybody has their own version. My wife is from the Lake District and it is a dish I get my mother in law to make every time we go up. My recipe is a deviation and a bit more refined but I will see if my mother in law will part with hers as it will be more historical / original and I will post both. Edited July 17, 2019 by David Quote Link to comment Share on other sites More sharing options...
markie_q Posted July 17, 2019 Author Share Posted July 17, 2019 22 hours ago, sotv said: Did you do it in the end? and how did it turn out if so. I've not had the chance to yet. Quote Link to comment Share on other sites More sharing options...
David Posted July 31, 2019 Share Posted July 31, 2019 On 7/16/2019 at 11:12 PM, Smokin Monkey said: Interested in the Cumbrian Tatty Pot, what’s the recipe? My family originate from Cumbria. As promised, Mother in laws recipe - no quantities with everything i’m afraid. This is her recipe word for word. Thick sliced potatoes lamb neck fillet 1 onion 2 carrots black pudding - 3-4 slices diced lamb stock butter lay some of sliced potato in bottom of casserole pot put in lamb, onion and carrot and black pudding cover with remaining sliced potatoes pour over stock season top of potatoes and dot with butter cook 160 degrees c covered for approx 1.5 hours Turn up oven and remove lid and brown potatoes serve with pickled red cabbage I would personally brown off the meat first and deglaze dish with a small amount of white wine, remove. Add the onion and carrots with a dusting of seasoned flour, cook out the flour then add stock and black pudding ( I also like parsnips) bring to the simmer and then add potatoes on top and cook in the oven but as I said everyone’s is different. Quote Link to comment Share on other sites More sharing options...
Justin Posted August 1, 2019 Share Posted August 1, 2019 I bet that is nice also with middle neck instead of fillet with flavour from the bones. Thanks for sharing Quote Link to comment Share on other sites More sharing options...
David Posted August 1, 2019 Share Posted August 1, 2019 15 hours ago, Justin said: I bet that is nice also with middle neck instead of fillet with flavour from the bones. Thanks for sharing Yep, or even osso bucco of lamb. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 3, 2019 Share Posted August 3, 2019 My family are from Barrow In Furness, the end off the world! Quote Link to comment Share on other sites More sharing options...
David Posted August 3, 2019 Share Posted August 3, 2019 My wife’s family are from Cockermouth. Quote Link to comment Share on other sites More sharing options...
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