French trim is a decorative preparation method done to meats, so that a bone protrudes from it.
Often fancy paper frills are placed on the bone for serving aesthetics.
To make a French trim, fat, meat or skin is cut away to expose a piece of bone, so that it sticks out.
It also means that any excess fat is cut off.
French trimming can be done to lamb chops and bigger cuts; it can even can be done to chicken legs or breasts.
