$12.78/Each

Add this item to your cart. (You can remove it at any time.)

Available Colors:

  • High carbon, stain-free steel stamped blade
  • Ergonomic, no-slip handle is comfortable and durable
  • Color-coded handle reduces the risk of cross-contamination
  • NSF Listed
Item:
470M23820BL
Units:
Each
Shipping:
Usually Ships 1 Business Day
When will I receive my Item?
Reviews:
2 reviews
MFR Item:
M23820BL
UPC Code:
765301906603

Companion Items

Rack Of Lamb

Rack Of Lamb

When preparing a rack of lamb for roasting it's customary to remove the belly and the rib meat from the cut. A frenched rack of lamb is an elegant, easy to execute preparation that all seasoned cooks should be able to preform. Begin by removing the rib flap, then flip it over and start making careful cuts down the back of each rib bone. Remember you're cutting through the sinew not all the way into the bone. Now start working the sinew away from the rib bones. Using a clean kitchen rag helps do the step easily, but make sure you treat the rag as a raw meet contaminated product. Get each rib to at least half an inch down before moving onto pulling the rest down. Now work the sinew away from the rest of each bone. Once the sinew is loosened from each rib lay the rack with the inside facing down so you can remove the rib flap. Carefully slice through to remove the flap taking care not to cut the loin muscle. At this point run your edge along the rib bones to carefully clean up any remaining muscle and fat. When roasting the rack whole place it in the roasting pan with the outside of the rack facing up. The bones insulate the loin muscle from direct contact with the roasting pan. This allows for a beautiful even cooked rack of lamb.

Copy and paste the embed code above.

A Frenched rack of lamb is an elegant, easy-to-execute preparation that all seasoned cooks should be able to perform. Watch this video to learn how to properly remove the belly and rib meat from the cut.

Details

Easily separate the meat from the bone with this Mercer M23820BL Millennia Primary4 6" curved stiff boning knife with blue handle! Perfect for trimming sinew and fat, this knife is great for working with fish, poultry, and more. Its color-coded handle ensures a high level of food safety, adding a pop of color to your kitchen while reducing the risk of cross-contamination.

The ergonomically designed handle helps you cut comfortably all day, while textured finger points and a protective finger guard provide slip-resistance and added safety. The blade is made of high carbon, no-stain steel that allows for easy edge maintenance, and it is guaranteed for life. NSF Listed.

Certifications

NSF Listed

Downloads

Knife Washing Guide Instructions Warranty Warranty

A PDF viewer is required to view this product's information. Download Adobe Acrobat software

Buying Guides

Other Products from this Line

Related Items

Customer Reviews

Overall User Rating: Mercer M23820BL Millennia Primary4 6" Curved Stiff Boning Knife with Blue Handle ( 5.0 stars from 2 reviews )

    This has some great versatility. Has a nice curve to it and really helps if you have bad wrists. I've been using this style for years and if you havent tried it, you gotta buy it!

    Posted on

    Nice inexpensive boning knife!! Mercer delivers with this curved blade knife! Great for fileting fish and even deboning small chickens and foul! Nice and comfortable handle!!!

    Posted on

Have you used this product?

Log in to write your own review and earn up to $16.00 with video, photo, and text reviews!

Login or Register