This weekend I taught a food enthusiast class on butchery. One of the tasks was frenching a rack of lamb. But why? Well it is a long standing debate with those who love lamb whether or not to remove the extra bits of meat along the bones. Some will remove it right to the eye, otherwise known as lollipop chop; others will leave over two inches of extra fatty meat on the ribs and just clean off the tips of the bones. Most New Zealand pre-frenched racks come with about an inch and a half of material above the eye. So its is up to the individual to decide. If serving mini appetizer chops, I would lollipop them. When creating a crown roast I go with about an inch and a half. My dad would leave on all of the trim on the ribs and simply trim some of the exterior fat. The meat crisps up almost bacon- like and is very tasty. Rustica!
Techniques vary for frenching. Lately I show how to do it with a butcher twine. There are a series of steps to it and if done correctly the bones will be very clean. In class I am also showing how to french using a drawer handle. I saw this on Alton Brown's You Tube video. Check it out...
your dad seems to always have the right answers Chef...
ReplyDeleteWhat about using a rib puller? Does that work? Here's one: http://woolypigs.blogspot.com/2009/07/seam-butchery-rib-pullers.html
ReplyDeleteIt might work but a rib puller doesn't get at the right angle. The basic drawer handle works great with a real heavey gauge cotton string. I can french a rack clean in about 5 min. A rib puller is meant to pull down on the ribs where a handle pulls up. If the puller works let me know.
ReplyDeletewhere is the video of how to clean the bone with twine, i saw it once and it seemed to be a very clean rack.. i just want to learn the technique
ReplyDeleteNice blog!!! i love to cook specially when my parents come to my home. In fact i am trying to get many recipes because i want to cook varieties. i think this blog is perfect because show many new ideas and is sure i will prove it.
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