Removing Silverback from Rack of Lamb

Video Transcript

"CHEF BLONDIE: So, we've just finished really cleaning these bones nicely and frenching them, and I just want to take this little bit of silverback off 'cause they can tend to be a little tough. I'm just sliding the tip of my knife under it, going up against the silverback. And you can see that that's a little tough piece of meat. Make sure that your blade is actually hitting the silverback and not the meat, so you're leaving as much meat behind as you possibly can. It's a nice simple, simple movement. One piece, there it is. Two pieces. Pull that up and through. And down on this and we're just about done. We're coming down to the beautiful, beautiful, beautiful piece of meat, that last little piece off right there. That piece of meat is going to be a perfect lollipop. Well, that's it. Onto our next step."