Lamb Best End

The best end of neck — the rack, supplied whole and untrimmed. We supply it within our Best Ends range under Lamb, to UK wholesale kitchens — restaurants, butchers and caterers. Typical uses include fine dining and gastropub mains, roasted whole and carved at the pass, or broken down into cutlets for grill service.

What it is

The rib section behind the shoulder, holding the eye of the loin along the ribs. It is the most tender part of the forequarter and the basis of every rack and cutlet dish. On order sheets it is often shortened, and it is occasionally written as BESTNED — if it arrives that way, this is the cut being asked for.

How it is prepared

Whole and untrimmed, chined for easy carving, French trimmed, cap off, or cut into single and double cutlets.

Cut specification

Typical trade use

Fine dining and gastropub mains, roasted whole and carved at the pass, or broken down into cutlets for grill service. Sear fat-side first to render and colour, then roast to the degree you want. Rest before carving.

Ordering notes

Supplied chilled, vacuum-packed or on trays. Case quantities to suit your delivery schedule. Keep refrigerated and use within the date advised on delivery. Frozen supply available on request.

Browse the full Best Ends range or all Lamb cuts. Related cuts in the same range: Lamb Best End French Type and Lamb Best End Racks. For fine dining and carvery menus we also supply Lamb Chine. To confirm a specification or open a trade account, contact us.

Frequently asked questions

How is Lamb Best End supplied?

Whole and untrimmed, chined for easy carving, French trimmed, cap off, or cut into single and double cutlets. Confirm the exact specification when you place your order.

What do trade buyers use Lamb Best End for?

Fine dining and gastropub mains, roasted whole and carved at the pass, or broken down into cutlets for grill service.

How does Lamb Best End differ from Lamb Best End French Type?

Within the Best Ends range, the difference sits mainly in the preparation — whole here against french trimmed on the other.

Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.