Description

A French trimmed (or “Frenched”) rack of lamb is a cut where the fat, sinew, and meat have been removed from the rib bones, leaving them clean and exposed for a professional, elegant presentation. This technique is primarily used for aesthetic appeal, though it also makes the rack easier to carve into individual “lollipop” chops and prevents the thin bits of meat between the ribs from burning during high-heat roasting.