It is usually French trimmed (the fat and meat trimmed away from the tops of the bones.)
It can be sold as a rack for roasting, or cut up into chops called “Best End Neck Chops.” When de-boned, these chops are referred to as Lamb Neck Fillets.
This is lean meat and will cook quickly. It is considered by many to have better tasting meat than leg of lamb, and consequently is the most expensive cut of lamb.
1 whole one will serve 4 people.