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

QMS

QMS

Standard Supplier 12th October 2016

IN ASSOCIATION WITH

Description

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

Preparations

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.

Uses

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

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

QMS

QMS

Standard Supplier 12th October 2016

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

IN ASSOCIATION WITH