Best End of Neck

This cut is also known as the carr� in France and rack of lamb in North America.

Cut from between the loin and the middle neck, this tasty and versatile joint may be prepared in a number of ways. It consists of 6-8 cutlets, with enough meat for 2 or 3 people. The cutlets may be separated and grilled, or removed from the bone and divided into noisettes.

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If you intend to roast the joint whole, ask your butcher to cut through the vertebrae (the chine) and strip off the outer thin skin (i.e. to 'french' it), as this will enable you to carve it into neat cutlets after cooking.

Frenched Lamb
To separate some of the lamb away from the end of the rib or chop, so that part of the bone is exposed.

Placing two best ends of neck opposite each other, fat side out, with the bones interlocking in the air, creates a dish known as 'Guard of Honour'. Alternatively, with a little more work, a crown roast may be prepared. This is done by slitting the membrane along the back of two joints, in between each rib. Each joint can then be shaped into a semicircle (bone side out) and tied together with string to form a circular crown. A moist stuffing fills the hollow between the two pieces of meat before roasting.

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