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Matching best end neck of lamb - 2
Melted dripping - 2 tbsp
Few cocktail cherries
Potatoes - 450 g (peeled and halved)
few  sprigs parsley


  • Ask the butcher to chine the joints, remove surplus fat and skin from around the ends of the rib bones, so that bones protrude 1 inch. 
  • Place the two joints on end in the roasting tin and close together, so that the bone tips cross each other like swords. Add dripping. Surround with the potatoes.
  • Roast in a moderate oven for about 1 1/4 hours. To serve, take the joints just as they are from the roasting tin and stand on a serving dish. Surround with the potatoes, placing sprigs of parsley between.
  • Decorate the tips of the bones alternately with cutlet frills and cocktail cherries.
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