Trimming a Lamb Rack

Part 1 in a series

This is a how to demonstration video. We start with a lamb rack that has the fat cap on it so we can use the flavorful "flap & finger" meat for other things.

In this video we use;

A whole 3 1/2 pound American, prime rack of lamb and a boning knife.

End Note

This is a fun skill to learn. The trim meat is also very good and can be used for many things.

Video on Vimeo!

©2012 Rick and Diana Boufford & The Black Sheep Cooking Club
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