Boning knife - Frenching Bonesdownloademail this post

Frenching Bones 101

To “french” a rack of ribs, whether lamb, pork or beef, means to cut the meat and fat away from the end of each bone. This technique takes a little time, but is well worth the effort for a classically elegant presentation.

1. The Knife A sharp boning knife, or other thin-bladed knife, is essential for cutting meat and fat away from the rack of ribs. The narrow blade makes it easy to work the knife between and around bones.

2. Make the Cut Using firm pressure and starting about 1-1/2 to 2 inches above the bone-end of the rack, make a cut across the bones, cutting all the way through to the bones.

3. Indicator Marks Holding the knife tip along the cut, poke the knife between each rib to create indicator marks on the opposite side of the bone rack.

4. Remove Meat Cut out the meat and fat between the bones up to the indicator marks created. Firmly pull away the meat and fat with your fingers.

5. Clean & Scrape After removing the meat between the bones, use the edge of the knife blade to scrape away the meat and fat attached to each bone.