Lamb French Cutlets

French cutlets, also known as French lamb chops or Frenched lamb chops, are a specific style of preparing lamb chops. The term "Frenching" refers to the technique of exposing the bone by trimming the meat and fat from it, creating a clean, elegant presentation. French cutlets are popular for their aesthetic appeal and are often associated with fine dining.

1. Cut and Composition: French cutlets are typically made from lamb rib chops or lamb loin chops. These cuts are trimmed in a way that exposes the bone, creating a "handle" and a clean, bone-in presentation. The meat is usually left attached to the rib bone, providing a juicy and flavourful eating experience.

2. Aesthetic Presentation: The primary feature of French cutlets is the exposed bone, which adds a visual appeal to the dish. The bone is cleaned and often "Frenched" by removing any excess fat and meat, creating a neat and elegant appearance.