HOW TO FRENCH TRIM LAMB CUTLETS

Master the art of French trimming lamb cutlets with the experts at Furi.

Do you know the pro trick?

How to French Trim Lamb Cutlets Like a Pro (with a 13cm Boning Knife)

Want to add a little restaurant-level wow to your next dinner party? Say hello to the French-trimmed lamb cutlet—a timeless showstopper that screams style and precision. But here's the secret: that professional finish isn't just about presentation, it's about having the right knife in hand.

Enter: the 13cm Boning Knife—your ultimate tool for smart, clean butchery. Designed with a fine, agile blade and a pointed tip, it’s made for navigating meat, fat, and bone with confidence. Whether you're breaking down a rack or refining cutlets for the grill, this knife works with you—not against you.

What Is French Trimming?

French trimming is the technique of removing fat and meat from the bone of a lamb cutlet to expose a clean "handle" of bone. It’s not just for looks (although it’s undeniably elegant)—it makes the cutlet easier to cook, serve, and eat. And when executed with the right knife, it’s efficient, precise, and oddly satisfying.

Why the Boning Knife Wins

When users ask, what knife is best for trimming meat? or can I use a boning knife to French trim lamb? —the answer is a resounding yes. A 13cm Boning Knife is intentionally crafted for this exact task: small enough for fine detail, curved to move along contours, and stiff enough to maintain control. It’s not just a knife—it’s a butcher’s precision tool in a chef’s kitchen.

How to French Trim Lamb Cutlets – Step-by-Step

1. Mark Your Cut

Stand your rack of lamb on its edge. Use the tip of your boning knife to separate the fat between the bones. This exposes the natural seams, making it easier to work cleanly.

2. Slice Cleanly

Slice between each rib bone to create individual cutlets. Follow the bone with the knife, using minimal pressure—let the blade do the work.

3. Scrape Back the Excess

Now for the signature look: use the back of the blade (not the sharp edge) to scrape away any meat or sinew along the bone. This reveals the smooth, white rib—restaurant perfection, done at home.

Brave Cuts, Better Results

This is where technique meets tool. The 13cm Boning Knife gives you the confidence and control to take on bold butchery with intuitive ease. No hacking. No guesswork. Just slick, surgical precision that leaves your lamb cutlets clean, refined, and ready to impress.

So, next time you’re prepping a lamb rack for roasting or searing, don’t settle for pre-trimmed. Take the reins. Trim it yourself—with a knife that’s made for the job.

RECOMMENDED KNIFE

The Furi Pro Boning Knife's narrow blade makes it ideal for working in tight spaces hence making it ideal for removing meat from bones or trimming fat and sinews.