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Great images and instructions.
You’re welcome Judith!
Looks good but I have question. Is there a reason to individually wrap each bone with wax paper if you are vacuum packing the ribs or can you just cut a long piece of wax paper and cover all the bones with one piece
Hello C.W., Good question, I don’t know, as I haven’t vacuum packed Frenched ribs. If someone else is experienced with this, please feel free to weigh in.
Interesting, but why must we waste such a nice part of the rib? I feel like i have to do it because everyone does, but i dont want to!
This tutorial is very helpful for me as a teacher for basic butchery course.
An easier way to do that is to make a parallel cut on the flat, inside surface (concave side) down the length of the ribs. Use your knife to lift away the encapsulating layer that surrounds the bone. Use your hands to literally peel the meat off the bone. Cut at the bottom like in step 1. This way, the bone always comes clean and you don’t dull your knife scraping the ribs. Good luck!
What’s the best use for the cuttings?
Freeze them for lamb stew, or grind them for lamb sausage. ~Elise