Difference between revisions of "Frenched lamb"
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Latest revision as of 10:44, 25 March 2012
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.
