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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:
470M23820GN
Units:
Each
Shipping:
Usually Ships 1 Business Day
When will I receive my Item?
Reviews:
3 reviews
MFR Item:
M23820GR
UPC Code:
765301906610

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.

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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.

Details

Easily separate the meat from the bone with this Mercer M23820GR Millennia Primary4 6" curved stiff boning knife with green 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

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Customer Reviews

Overall User Rating: Mercer M23820GR Millennia Primary4 6" Primary4 Curved Stiff Boning Knife with Green Handle ( 4.7 stars from 3 reviews )

    We use this to do a lot of filleting and when we are really trying to get that super sharp cut, it works great for the tight spots on meat, especially chicken.

    from Green Zone B & G Posted on

    I bought this boning knife after owning the Victorinox brand. The two knives have almost an identical feel and weight. The curved blade lends itself to filleting out grouper and other large fish rather than trout. Handle grip is a little better in my opinion than the Fibrox, as trhe Fibrox seems to slip in a wet latex glove.

    Posted on

    I love this particular boning knife for breaking down whole chickens!! Easy to handle and sharp right out of the box!! Lightweight design with unique handle!!!

    Posted on

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