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.