How to French Bones
Use the heel of your knife to crack the knuckle off the exposed end of the leg bone with a sharp downward motion.
(this step is unnecessary for racks & chops)
Score the meat and skin at the opposite end (where it meets the main portion of the leg).
Pull the meat & skin away from the bone (towards the cracked bone end) until the bone is clean.
Scrape any clinging bits of meat off the bone with your knife if necessary.