2756 Carre Best End

When required for serving whole, first shorten the best end of lamb or mutton as if for cutting into cutlets, then remove the skin and the chine bone. Uncover the ends of the cutlet bones as one would for trimmed cutlets then cover the ends of the meat with slices of salt pork fat and tie in place with string.

The best end should consist of no more than 9 or 10 cutlet bones and, for preference, it should be less than this number counting from the first and best ones.

All of the garnishes indicated for the Baron and Double are suitable.