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Why do we do this?

Available Colors:

  • High carbon, stain-free steel stamped blade
  • Santoprene and polypropylene handle is comfortable and durable
  • Color-coded handle reduces the risk of cross-contamination
  • Textured finger points provide a non-slip grip
  • Features protective finger guard
  • Perfectly designed to slice all types of meat off the bone

UPC Code:

400011131197

Condition:

New
Shipping:

Usually Ships in 1 Business Day
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You May Also Need

"You May Also Need" items are guaranteed to work with the item you are viewing, such as lids that will fit a cup or casters that will fit a piece of equipment. If an item is not listed in this section, we do not guarantee that it will work with the product you are viewing and do not recommend that you purchase them for use together.

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.

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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.

Specs
Blade Length 6 Inches
Blade Material High Carbon Steel
Blade Type Curved

Stiff
Edge Style Straight
Handle Color Brown
Handle Material Polypropylene
NSF Listed Yes
Style Stamped
Type Boning Knives

Customer questions about this product

Can this knife be washed in a dishwasher?
No, hand washing with soapy water and sanitizer solution is always recommended. When placed in a dishwasher, the process will often rust and cause damage to the edges of the blade. For best results, please refer to the Cleaning Instructions guide for step-by-step details.
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Details

Easily separate the meat from the bone with this Mercer M23820BR Millennia 6" curved stiff boning knife with brown 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, Santoprene 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.

Dimensions:
Blade Length: 6"

Mercer Millennia with colored handles is formerly known as Mercer Millennia Primary4.

  • NSF Listed

    NSF Listed

    This item meets the standards imposed by NSF International, which focuses on public safety, health, and the environment.

  • Hand Wash Only

    Hand Wash Only

    To preserve quality, this item should only be hand-washed and sanitized.

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