Traditionally it was scrag end of mutton, with scrag end of lamb being the norm these days. Have you tried to find scrag end of lamb lately? Maybe it is more widely available in Lancs. I can't find it on sale nearby, even in Morrison's who are known for having some of the old school cuts. As for mutton, I can find it in some Asian grocery and meat stores, but there is nothing nearby. Some Asian stores sell goat as 'mutton' like on the Indian subcontinent. Congratulations to Lancashire though, because this is my favourite of all British stews 😋
@@LazyCookPete you need a proper butcher's shop for scrag end and they are becoming as rare as hens teeth! As for mutton or hogget.......not seen either for years in mainstream shops.
Australian and NZ butchers distinguish between mutton and hogget and lamb. Most of our 'lamb' would fall into what the Antipodean butchers call hogget.
Hot pot should be made with scrag end of lamb on the bone like they do in Darwen (Lancs)
Traditionally it was scrag end of mutton, with scrag end of lamb being the norm these days. Have you tried to find scrag end of lamb lately? Maybe it is more widely available in Lancs. I can't find it on sale nearby, even in Morrison's who are known for having some of the old school cuts. As for mutton, I can find it in some Asian grocery and meat stores, but there is nothing nearby. Some Asian stores sell goat as 'mutton' like on the Indian subcontinent. Congratulations to Lancashire though, because this is my favourite of all British stews 😋
@@LazyCookPete you need a proper butcher's shop for scrag end and they are becoming as rare as hens teeth!
As for mutton or hogget.......not seen either for years in mainstream shops.
Australian and NZ butchers distinguish between mutton and hogget and lamb. Most of our 'lamb' would fall into what the Antipodean butchers call hogget.
FIRST here! another great dish from you!
You're quick off the block! Thanks for watching Dolrich.
I'm from Preston (Lancashire) I'll give your recipe a try mate.. It looks good
Hi Chris, I'm sure you'll like it. It's one of my favourite dishes in the World! Thanks for watching!
Nice to learn about other food s out there
Thanks Lilly, it's nice that others take interest in my culinary heritage!
You said stock what kind of stock x
Lamb or beef stock preferably Susan, but chicken stock will do in a pinch. Happy New Year! Have a happy, healthy and prosperous 2023!
Thanks and the same to you and yours x
Suprised he still has all his fingers 😅
I hope so, it's the only way I can count unless I take off my shoes and socks 😆