Definition: To "french" a bone means to cut the meat away from the end of a rib or chop, so that part of the bone is exposed. This is done with racks of lamb, beef and pork for esthetic reasons. Years ago, the exposed bones were covered with frilled papers, but this is rarely done anymore.
I asked my butcher to french the bones on the
rack of pork
I wanted to roast for a special dinner.