A cut from the higher loin to which the spine has been removed leaving the ribs stuck to the loin. It can be obtained from cows, sheep and pigs. It can be roasted whole in the oven and carved once it is cooked.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 7.43 g
Monounsaturated fatty acids 9.62 g
Polyunsaturated fatty acids 3.51 g
Cholesterol 72.0 mg
Calcium 8.0 mg
Iron 1.3 mg
Zinc 1.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 4.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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