2845 Carre d’Agneau

Best end of Lamb

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The best end of house lamb should be Poêléed or roasted in preference to any other method of treatment. Whichever method is decided upon, the side of the best end adjoining the breast should be shortened and the cutlet bones bared and trimmed.