I have a really awesome halal butcher in my neighborhood, and I ordered a frenched crown roast last week. When I arrived today, he had been slammed all week, and hadn't had a chance to prep it. He pulled out a whole ribcage and cut it down right in front of me. He was obviously too busy to french it, so I'll be doing that tomorrow. I also got the riblets.
So looking at this immense amount of meat I have, I figure I'm going to remove the silver skin first, so I can more readily use the meat I remove while frenching. That said, what can I use the meat removed while frenching for?
And holy shit, I have a whole lamb's ribcage in the fridge! Happy thanksgiving everyone!
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