Frenching this belcampomeatco rack of lamb start to finish. For the haters asking about the fat and why trim it, aesthetics. I rendered some last night and seared the lamb in it after I pulled it off the traegergrills The rest is in my freezer to be used for sausage stuffing. Shout out to my messermeister boning knife doing that work. I’m not a butcher... I do this for fun 💯#flavortrain #belcampomeatco #messermeister #rackoflamb . . Shout out to kossisko on the track “fuxkin around”