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How far do you a trim a rack of lamb?

post #1 of 6
6/15/06 at 9:18am
Thread Starter 
I am a buyer of game and domestic meats and sell to all lines of chefs - the home chef all the way to professional. Some of the not so experienced chefs that come into my store want to know how to trim and French a rack of lamb. I sell 2 types - a New Zealand Lamb rack completely trimmed and Frenched to the eye and an Iowa lamb rack that is split, chine removed and cap on. You would think the New Zealand one would be the most popular - but not - the uncleaned one is. What is the best recommendation to walk in clients on how much to clean off of the rack, as I myself trim very little off, prior to cutting into chops and grilling. All advice is welcome.

Thanks
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post #2 of 6
6/15/06 at 2:47pm
You trim it until it looks like a beef 109 with real long bones. I dunno if I'm describing this correctly. Make the cuts across the bones on each side and between the ribs on the bottom. Don't cut down along and between the bone. Cut a slit on the flat side. Use the back of a chef knife and whack the connective tissue down in between the bones. Then remove the connective tissue by using a towel to grab the tissue and pull it off like a sock. They should have learned this at school... well maybe not if they're the at home chef. :)
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post #3 of 6
6/15/06 at 3:03pm
This is my preferred method.

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post #4 of 6
6/19/06 at 9:27am
I just got some lamb from D'Artagnan that they labeled "Lollipop" or "Frenched denuded":
Attachment 48

I haven't cooked any yet, and figure I will have to crust it since it has NO FAT. :( In other words, trimmed more than I would like.
LL
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post #5 of 6
3/10/09 at 9:59am
Why can't you think importing meat from cheaper countries? I don't know it is a bad idea or not . But I think you can get it imported in Newzealand.
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post #6 of 6
3/10/09 at 12:24pm
This is the correct way to trim a rack in a class operation. All the silver should be off the bones should be shortened on the band saw and frenched. Naturally the cap off as well as the back strap on the bottem end. This will wind up costing $4 to $5 per chop. 3 to the order. US lamb much more tender then New Zealand and Argentine. When buying look for a large eye. Again the above is for high class operation where you can get @29.50 and up per. person a la carte.:lol:
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