Frenched lamb
Revision as of 13:00, 8 March 2011 by Game widow (talk)
File:FrenchedLamb.jpg
Frenched lamb
Rack of lamb. This roast includes eight ribs, and it's big enough to serve three. When the meat between the rib bones is scraped away to leave a chop with a delicate clean bone showing, it's called a French rack or Frenched rack.
