Focus on Scotch Lamb PGI cuts, joints and offal: single best end - larder trim



Standard Supplier



Prepared from the rib section of the back it contains between 6 – 8 ribs depending on the removal of the Scotch Lamb shoulder. Best ends are split centrally down the vertebrae (back bone). The length of tail is dependent on use, but normally is cut twice the length of the ‘eye’ muscle. Click to discover a range of excellent Scotch Lamb recipes added

Average weight

Depends on carcase size.

Approximate yield

800g – 1kg


The best end is ‘chined’ at the line where the ribs join the vertebrae. To larder trim the best end, the fat muscle and inter costal muscles are removed over a portion of the rib tips – normally a measurement of ½ or one times the eye muscle is used.


Ideal to be used for roasting, or may be portioned into smaller racks or 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: single best end - larder trim
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Standard Supplier 12th October 2016

Focus on Scotch Lamb PGI cuts, joints and offal: single best end - larder trim