Knuckles and Hocks, Hands and Scrag Ends

Knuckle, hocks and hands of pork or lamb scrag ends are all ‘rough’ cuts of meat. Although cheap, they are are packed with flavour, especially when slow roasted and served with gravy (see p.99).

Any of these cuts can be roasted in a medium oven at about 180°C/350°F/gas 4 for