Lapocka

Lapocka is a Hungarian noun with several related meanings. In anatomy, it denotes the shoulder blade, the scapula, a flat triangular bone that forms part of the shoulder girdle on the back of the thorax. The scapula rests over ribs 2 through 7 and moves with the clavicle and humerus to enable the wide range of shoulder motion. It serves as an attachment point for muscles such as the trapezius, latissimus dorsi, rhomboids, and serratus anterior, and it participates in stabilizing the shoulder joint.

In culinary use, lapocka designates a cut of meat from the shoulder region, most commonly pork shoulder (sertéslapocka) or beef shoulder. This portion is known for its rich flavor and is well suited to slow cooking methods, such as braising, stewing, or roasting. Boneless lapocka is a common choice for stews and family meals in Hungarian cuisine.

The term can also refer more generally to the shoulder area of an animal or person, especially the region around the shoulder blade. While lapocka is most often encountered in Hungarian-language contexts, its specific meanings vary between anatomy and cooking, reflecting the same anatomical region referenced in different ways.