Updated: Nov 2
I get all kinds of questions about some of the terminology used when processing meats. One of the terms which comes up often is the phrase ‘bone-in.’
What this refers to is the circular part of the rib of the lamb.
It’s known as one of the main meaty parts of the lamb and is called 'bone-in' because it usually comes with the bone literally ‘in’ or attached to the meat.
The advantage of having the bone-in cut is the majority of people who like to eat lamb like to eat it with their hands and so, the bone gives you something to grab on to.
It's as simple as that.
Thanks for reading and would love to hear your thoughts and suggestions.