Chef's Tip

Taste & Flavors - - SPRING -

FRENCH TRIM THE RACK OF LAMB TO MAKE IT LOOK VERY NEAT, SCRAP­ING

ALL THE SKIN AND MEAT OFF THE BONES AND TRIM­MING THE FAT TO A SIN­GLE THIN LAYER. THIS IS SOME­THING A BUTCHER WILL HAP­PILY DO FOR YOU, BUT YOU MAY NEED TO IN­FORM HIM IN AD­VANCE.

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