How to French a Rack of Lamb or Goat

Frenching, or removing the rib meat and meat between the ribs, is how most racks of lamb are trimmed before being cooked in America. It's easy and only takes a few minutes. The benefit of doing it is that it looks good, and removes some of the extra fat that some people might not find appealing. This isn't as intense of a process for Frenching as some chefs might show you to do, but it works just fine for cooking at home. If you slow cook your rack, which is a great option for people that like their meat well-done (link in comments for that) you don't need to remove the fat and meat between the bones.

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