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1. The cuts of meat obtained from the rib cages of beef, veal, lamb, and pork. Back ribs are cut from the beef rib primal and short ribs are cut from the chuck and plate.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.

The meat from a young sheep, generally under one year old. Also called "lamb" or "genuine lamb." Spring lamb is usually marketed at a weight ranging from 20 to 40 pounds.

A young sheep, generally between 5 to 12 months of age. Lamb meat is lean with a distinctive flavor....

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.

A chop from the sirloin end of the leg of lamb. It is identifiable by the crosscut section of round leg bone within the meat.