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markie_q

Lamb Scrag End

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Posted (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 by sotv
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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 

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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.

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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.

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Posted (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 by David

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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. 

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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.

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I bet that is nice also with middle neck instead of fillet with flavour from the bones. Thanks for sharing 

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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. 

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