Definition
A cut of meat, usually lamb or pork, where the rib bones are exposed and cleaned for presentation. It's the haute couture of butchery—impractical but undeniably elegant.
Example Usage
Order a frenched rack of lamb from the butcher, or spend an hour with a knife doing it yourself if you hate efficiency.
Origin
The term 'frenching' likely derives from French culinary presentation standards
Fun Fact
Those little paper crowns placed on exposed bones (called manchettes) exist purely for aesthetics and to keep your fingers clean while eating.
Source: Butchery and meat preparation terminology
Related Terms
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See “frenched rack” in Corporate Speak, Gen-Z Slang, Pirate Speak, and more.
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