French trim

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French - Côtelettes d'Agneau Poêlées

French Trim is the way meat is prepared so that the bone is left protruding. Sometimes paper frills are slipped over the end of the protruding meat for aesthetic effect.

During the procedure, excess fat is often removed as well.

Almost any joint of meat can be French trimmed.

Most butchers will prepare meat this way if requested.

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