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Preparing a Best End of Neck
Appears in
Published 1991
This cut (also called a rack of lamb) is popular with cooks because it is sweet, tender and easy to carve between the cutlets. It is also very versatile to present, from impressive-looking crown roasts and guards of honour to simple plain roasted racks.
Best end comes from between the loin and middle neck, with tender pieces of meat attached to elegant rib bones. The ribs are often left attached but scraped clean down to the eye of meat for a more elegant presentation. Each end of neck contains six or seven ribs.
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