Focus on Scotch Lamb PGI cuts, joints and offal: best end - racks / cutlets



Standard Supplier



Prepared from the Scotch Lamb rib section of the back it contains between 6-8 ribs, depending on the removal of the shoulder. The length of tail is dependent on its use, normally removed at a point twice the length of the eye muscle. Back bone (chine) is removed at a line where the ribs join the back bone. Click to discover a range of excellent Scotch Lamb recipes added by other

Average weight

Approx. 1kg.

Approximate yield

Approx. 800g.


Best ends can be larder trimmed to specific levels of fat being left over the eye muscle.


All may be used for roasting and can be portioned into smaller racks and cut between the ribs to produce cutlets.

Cooking techniques

Grill Oven Fry

Cut Origin

Cut Origin - Focus on Scotch Lamb PGI cuts, joints and offal: best end - racks / cutlets
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Standard Supplier 5th October 2016

Focus on Scotch Lamb PGI cuts, joints and offal: best end - racks / cutlets