In
cuisine a manchette is a paper frill attached to the exposed end of a bone of a cooked piece of meat.
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 the
crown roast of lamb or
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
.
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.
References
{{Garnish
Food and drink decorations
Paper products