haunch

Haunch refers to the hindquarter of an animal, especially the hip and upper leg region. In anatomy, the haunch encompasses the hindlimb area, including the hip joint and surrounding musculature. The term can also be used more loosely in everyday language to denote the buttocks or pelvic area, though strict anatomical terms distinguish the hip, thigh, and buttock more precisely.

In culinary contexts, haunch denotes a cut of meat from the hind leg of an animal, notably venison or lamb. A haunch roast or haunch of venison highlights the meat from the animal’s hindquarters and is commonly prepared by roasting or slow cooking. The usage is prevalent in traditional hunting, game cookery, and menu phrasing, where the term signals a substantial, flavorful cut.

In architecture and engineering, haunch describes the curved or thickened portion of a beam or arch between the springing and the crown, or the corresponding portion of an arch rib. Haunches contribute to structural depth and bending resistance, and they are a standard term in discussions of arch geometry and load distribution.

Etymology and usage: The word haunch derives from Middle English, from Old French hanche meaning hip or haunch, related to the Latin root for joint or hip. The term appears in historical and literary contexts describing animals, cuts of meat, and architectural forms.