I bought this best end of lamb for a special occasion, being reunited with my partner for the first time this year. I prepared it simply, searing it on all sides in a pan then roasting it for 23 mins at gas 6, until it was a constant 52C internally. I carved it into cutlets and served with a ramekin of sort-of boulangere potatoes with thyme and onions in a porcini and red wine stock, roasted garlic purée, tenderstem broccoli & three cabbages, accompanied by a Barolo. It was one of the finest meals I have ever eaten! The lamb was perfect, succulent and tasty, the kind of eating experience that elicited groans of pleasure!