Learn how to French trim a rack of lamb for the perfect roast dinner. Prepare for roasting with the bones exposed, cut into thick or thin chops, or flatten them into lollipops. We recommend you use a short stubby knife for this task as it won’t bend when cutting.
See our full rack of lamb guide here:
https://www.bbcgoodfood.com/videos/techniques/how-french-trim-rack-lamb-video
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17 Comments
lovely content
Measure your 4cms. I can guarantee u that was 10cms one end and 8 or 9 the other end. People really don't get real measurements. Great video but get your measurements a but more accurate
Nice cooking i love that
Did he say paddywhack?!
Excelente información. Saludos desde Caracas-Venezuela
I rather get the little bit of meat on the bones. It might not be much but the flavor released from the bones makes it so good.
Why are they so small ?
Thank you for the holidays! Thank you God Bless
Thank you! You made it easy to understand
That's one heck of a knife.
Why using white chopping board for meat,,,,?
Do I leave all that fat on the bottom?
Dumbest thing in the world is to French a rack of lamb..tastiest bits of meat and delicious fat is on those bones,who invented this stupidity?
Such a waste of food….. so sad
Everything I know I learned from this guy. He’s my mentor.
Is this a real cook? Thank you for the video, as it's very clear when explaining how to cut the meat on the bones. HOWEVER, is this how you hold a knife? With your index finger on the blade? That's not how a chef holds it , as you don't have a good grip & balance.
Definitely Not a trained butcher or chef. Why would the BBC publish such a poorly skilled video ??