How to French trim a rack of lamb
A French trimmed rack of lamb has had the skin and flesh remove from the bones. Start by working out where the canon of lamb ends and then cut through to the bones at this point. Rotate the blade flat and then, with pressure against the bones, cut away the flesh and skin. Use a small knife to cut along and in between the ribs. Scrape away all the flesh so that the bones are clear. The French trimmed rack of lamb is now ready to cook.