How to Clean a Rack of Lamb

Step 1: Frenching
Using a sharp knife, gently press knife down on the fatty side of the rack to trim excess fat. Turn rack around and, working with the top of lamb, trim sinew.

Step 2: Between the Bone
Make a stabbing cut between each bone. Cut down the side of the rib to where the meat starts. Then, cut the other side.

Step 3: Clean
Use your knife to scrape away the membrane and sinews from the bones.

Step 4: Pull Away
Grip the excess sinew with a cloth or paper towel and pull it away from the bone.

Step 5: Jus
Any lean trim can be used to prepare jus or a stock.

Step 6: Technique
The same technique can also be used to French individual rib chops of veal or pork

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