Roast Best End of Lamb

• 1 piece best end of lamb with 6–7 cutlets
• 1 clove garlic

A roast best end of lamb makes an excellent small mid-week joint.

The butcher will skin and chine the joint for you to make it easier to carve. Wipe the joint with a clean damp cloth, then rub the surface all over with a cut clove of garlic. Dredge a little seasoned flour over the fatty part of the meat, and rub it well in to get a crisper, golden finish.

Place the joint of meat