Meat

French Trimmed

French-trimmed rack has rib bones scraped clean of meat and fat between the eye and the tips—elegant “handles,” clean presentation, standard for restaurant lamb racks. The eye should be intact and evenly covered with a thin fat layer unless cap-off was requested. Season, sear or high-roast, rest, and slice into cutlets. Do not burn the exposed bones; foil tips if needed. Frenching is cosmetic and culinary: cleaner eating, faster browning on the eye. Order even bone length for plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutFrench TrimmedPortionPrep ReadyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 204

Amount per 100 g

Total Fat 12.7 g
Saturated Fat 4.99 g
Trans Fat 0.2 g
Monounsaturated Fat 4.78 g
Polyunsaturated Fat 0.99 g
Cholesterol 70.2 mg
Sodium 56.8 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.6 g
Water 56.5 g

Detailed nutrients

Energy 204 kcal
Water 56.5 g
Protein 21.6 g
Fat 12.7 g
- Saturated Fat 4.99 g
- Monounsaturated Fat 4.78 g
- Polyunsaturated Fat 0.99 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.29 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
Minerals 470 mg
- Major Minerals 469 mg
  - Calcium 66 mg
  - Sodium 56.8 mg
  - Potassium 346 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 70.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.29 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·

Minerals

Sodium: 56.77 · Potassium: 346 · Calcium: 66 · Iron: 1.5 ·

French Trimmed of Lamb: composition reflects this culinary part relative to the whole ingredient.

History

1500

French cuisine named and normalised the trimmed rack for haute service.

1850

Culinary schools taught Frenching as essential butcher craft for lamb racks.

1980

Global hotel menus standardised French-trimmed racks for international guests.