Best end of neck, sometimes known as rack, is cheaper than loin. It provides delicate little cutlets, sweet and succulent. A best end makes an excellent roast, either one side on its own, or two sides cooked together, shaped into a crown with the cavity in the centre filled with stuffing to make a crown roast. You can also serve two best ends with the tips of the bones interlocked and the space between the bones stuffed to make a guard of honour — perfect for a special dinner party.
Like loin, a best end should be chined, and the tips of the cutlet bones scraped clean of any meat, which would otherwise char during roasting. It is also very easy to completely bone a best end for stuffing, or simply for rolling and roasting. Just take a sharp knife down the cutlet bones and across the bottom and lift out the bones.
