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How to French a Rack of Lamb

Frenching" the rack of lamb—exposing the ribs and trimming away all the meat, fat and sinew between the bones—gives it a neater look.

Fine Cooking Issue 92
Photos: Scott Phillips
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Want to see this in action? Check out our video on how to french a rack of lamb.

Removing the meat from around the bone ends of a lamb, beef, pork, or veal rib rack—called “frenching”— results in a more elegant, finished look. Though it’s a task often left up to the butcher, it’s actually a pretty cool and uncomplicated technique that’s easy to pull off at home. And learning to do it yourself will make you feel like a real culinary pro. For tools, all you need is a sharp boning knife and a little elbow grease.


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