In butchery, “frenching” is the process of removing all fat, meat, and connective tissue from the rib bones on a rack roast. Personally, I like to leave all that stuff on when I’m cooking lamb. I love the crispy, fatty bits on the bones, but for the purposes of presentation, frenching is often preferred. Basic Trimming: […] The post How to French a Rack of Lamb appeared first on HERITAGE FOODS USA.