Incuisine amanchette is a paper frill attached to the exposed end of a bone of a cooked piece of meat.[1]
Manchettes are typically applied to the legs of roasted poultry and the bones of roasted pork or lamb. One particular dish often decorated with manchettes is thecrown roast of lamb[2] orpork.[3]
Manchettes were originally of practical use: they allowed a cut of meat to be held with one hand securely and without the hand becoming greasy, leaving the other hand free to carve meat from the bone.[4]
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