French Trimmed Veal Rack
French trimming in the culinary world is the process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife. A French trimmed rack of veal exudes an incomparable luxurious taste. In essence a rack of veal is the rib running into the sirloin muscle left on the bone, similar to beef rib on the bone or beef forerib. It’s recommended to roast in a smoking hot oven for the first 10 minutes of cooking to caramelise the outside, before turning the oven down and roasting for around 35 minutes per kilogram.
Weight: 2kg
Pack size: 4 or 5 bones
French trimming in the culinary world is the process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife. A French trimmed rack of veal exudes an incomparable luxurious taste. In essence a rack of veal is the rib running into the sirloin muscle left on the bone, similar to beef rib on the bone or beef forerib. It’s recommended to roast in a smoking hot oven for the first 10 minutes of cooking to caramelise the outside, before turning the oven down and roasting for around 35 minutes per kilogram.
Weight: 2kg
Pack size: 4 or 5 bones
French trimming in the culinary world is the process of removing all fat, meat, and cartilage from rib bones on a rack roast by cutting between the bones with a sharp paring knife. A French trimmed rack of veal exudes an incomparable luxurious taste. In essence a rack of veal is the rib running into the sirloin muscle left on the bone, similar to beef rib on the bone or beef forerib. It’s recommended to roast in a smoking hot oven for the first 10 minutes of cooking to caramelise the outside, before turning the oven down and roasting for around 35 minutes per kilogram.
Weight: 2kg
Pack size: 4 or 5 bones