Francesco Mazzei from L'Anima restaurant in London shows you how to prepare a best end of lamb, French trim it and divide it into individual portions.
1
Cut away the thick fat from the bones of the lamb
2
Trim the meat from the fat, this can be used for a ragu or in sauce
3
Remove the fat from the loin and trim away any excess
4
Using a sharp knife scrape the bones on both sides
5
Use a kitchen cloth to pull the sinew from the bones
6
Trim any excess meat from between the bones
7
Trim any remaining fat from the loin to prevent shrinking
8
Cut into 3 portions
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