It is often cut crosswise thickly into pieces.
It is bony and a bit fatty, and there is not a lot of meat on it, but it is very flavourful and gives a similarly well-flavoured broth off it.
The pieces need to be braised or stewed, though a whole Scrag End from a very young lamb can be used as an inexpensive roast.
The meat is often cut off and chopped up for use in stews, casseroles and hotpot dishes.
“Scrag” is an old word in English, perhaps coming from Celtic, meaning “boney, lean.”