One of the mysteries of the English language finally explained.
The rib end of a neck of lamb or other meat.
- ‘Order a day or two ahead, and ask specifically for a six to eight-chop pork loin from the best end, chined, with the rib bones trimmed as for rack of lamb, and the rind vertically scored.’
- ‘Main courses included best end of lamb with shallot purée and rosemary jus, and daube of beef with pomme purée and root vegetables.’
- ‘France, Italy, and C. Europe are the home region of veal escalopes, thin round or oval pieces cut from the loin, leg, or best end.’
- ‘Ten years ago you would never have seen best end of lamb in that kind of marinade.’
- ‘You need best end of neck lamb chops but don't over-trim them; leave a little fat on for flavour.’
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