Do you know what Frenching is? 🥩✨ “Frenching” refers to trimming fat, cartilage, and meat from the ends of rib bones - a classic butchery technique that elevates presentation and promotes even cooking. As Chef George explains, attention to detail here saves time later in roasting and ensures the final dish looks as refined as it tastes. Learning to fabricate proteins like lamb builds not only knife skills, but a deeper understanding of anatomy, technique, and tradition in the kitchen. 👌 A huge