Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to do this? some preferred tool?

alt text

share|improve this question
    
It's annoyingly tedious. I always have my butcher do it. My time is worth it. –  hobodave Jul 14 '10 at 15:37
add comment

2 Answers

up vote 3 down vote accepted

Alton Brown demonstrates using a piece of string to scrape the bone clean. First he cuts and trims the bulk of the meat down to where he wants it. Then, he uses a string tied to a garage door handle (very cheap at any hardware store). Loop it around the bone a couple of times and pull, and it cleans it right up.

share|improve this answer
    
bah, can't see that video in the uk... looks like a good technique though –  Sam Holder Jul 14 '10 at 18:03
    
You could likely use anything as a handle ... even a sturdy stick would work. –  Joe Jul 14 '10 at 19:50
    
I would imagine that he uses the door handle since it is conveniently shaped for the human hand, doesn't have any sharp or rough edges on the hand grip, and is slightly less likely to fracture under heavy load. :) –  GalacticCowboy Jul 14 '10 at 21:04
add comment

I've never seen it done but with a knife. Cut the meat down to where you want it, and then scrape, scrape, scrape. I've seen people do it with all kinds of knives, but I like a nice thin boning knife.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.