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Roast Best End of Lamb
- Serves
3
- Difficulty
Medium
Published 1974
Ingredients
1 piece 6β7 1 clove
Method
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
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