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How much fat (if any) should I leave on a frenched rack of lamb?

E_M | Dec 5, 201009:19 AM

I am roasting lamb tonight with an herbed crust. The rack is already frenched, but there is still a lot of fat on it. How much fat should I trim away? I am going to coat them in breadcrumbs, and I wasn't sure if the fat would help the crust adhere, or if it would cause it to fall off, or taste bad, or keep the meat moist...

Thanks in advance.


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