What is the purpose in frenching a pork or lamp chop?

December 15, 2008 12:51 PM

What is the purpose in frenching a pork or lamp chop? Does it affect the flavor or is it just aesthetics?
posted by MiltonRandKalman to food & drink (2 answers total)

Mostly just aesthetics but it does remove some of the gristly fat from the chop and makes it easier to carve a rack of lamb.
posted by peacheater at 1:00 PM on December 15, 2008

It's prettier. It's easier to carve and to eat neatly. It removes some of the gristlier bits, and sometimes - particularly with lamb - the thin rib meat between the bones can have a strong, fatty flavor that some find objectionable.
posted by peachfuzz at 1:25 PM on December 15, 2008