[entwisi]

slow cookers are OK but you don't get teh crsut that makes it so yummy. You can put the lamb in high up as teh heat rises and teh hottest liqued is at teh top so it does work.

It doesn't want or need to be tender lamb as its cooked so slow and low. in fact teh scrag end was chosen because of its good flavour ( due to teh bones) and teh fact that you couldn't use it in any other meal.

Traditionally it also had Oysters in it round teh seaside (Blackpool/morecambe) as they were cheap.

just stick onion, spuds, carrots, salt pepper in and give it a help with a stock cube if you like. Leave it a good 8 or 9 hours on low or in an oven for about 2-3, leave teh top off for a nice crust.