As a former meat cutter, when I see a Frenched bone I tend to shed a tear. I sort of get it if your in a high end steak house and holding the bone an not using a knife and fork.Just dropped on the smoker.
Some of the tastiest bits of a steak or chop are what is attached to the bone but sadly are removed when frenched. While not exactly frenching, but more or less similar, the cutting off of what we used to call the 'tail' on loin lamb chops is, in my mind, sacriligious and absolutely ruins the chop. I have not been able to find proper loin lamb chops since moving out of NY. There they only are to be found in real butcher shops. The Texarkana area seems almost hopeless for finding excellent cuts of meat, good fresh seafood, and in general foods of good taste and fine quality. I must admit though, there have been a few tasty surprises now and then around here.
Texas really aint known for sheep herders. Lamb prices have always been stupidly high, and now with Brandon incharge worse. I paid $100.00 for a semi boneless leg, then went back & bought the close dated & 65% off.
It does look yummy.It’s what was available. $32 at Costco for Prime grade. We’ll get two dinners and a steak @ egg omelet out of it.
