Karré
Karré is a culinary term used in several European languages to describe a cut of meat from the rib region of a carcass. The exact meaning varies by country, but it generally refers to a rib joint that can come from lamb or pork, and in some contexts from other animals. In Nordic languages such as Swedish, Norwegian, and Danish, karré typically denotes a bone-in rib roast from pork or lamb, often sold as a rack. In German-speaking areas, the equivalent Karree designates rib racks, notably Lammkarree (rack of lamb) or pork/beef rib roasts. The common element is a section of meat that includes the rib bones, sometimes prepared bone-in, and sometimes Frenched (with the bones cleaned to expose them).
Preparation and cooking typically treat karré as a roast or a collection of rib chops. It can