57 products
Best Ends
Best end is the rack section of the lamb loin — the cut used for cutlets, French-trimmed racks and rack roasting joints. This group covers the whole best end and four prepared formats, from individual cutlets through to a fully French-trimmed rack for table-side carving. The choice between a whole rack and individual cutlets is made at the point of ordering, and the same primal can be supplied either way depending on how a kitchen plans to serve it.
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Cuts in this group
| Item | Typical use |
|---|---|
| Lamb Best End | Whole rack, bone-in — roasting, chops |
| Lamb Best End Chops | Individual cutlets — grilling, pan-frying |
| Lamb Best End — French Type | French-trimmed rack — presentation roasting joint |
| Lamb Best End — Cap Off | Cap removed — leaner roasting rack |
| Lamb Best End Racks | Full racks — roasting, carving at the table |
Frequently asked questions
What does ‘French Type’ mean for a best end?
Lamb Best End — French Type refers to a French-trimmed rack, with the bones cleaned back for presentation — a standard format for a table-side roasting joint.
Are best end cutlets sold individually or as a full rack?
Both — Lamb Best End Chops is cut into individual cutlets, while Lamb Best End Racks and Lamb Best End are supplied as full racks.
Related categories
Best ends sit within the full Lamb range alongside Middle Necks and Chine & Chumps, the other loin-area groups.