haunches

Haunches refers to the hindquarters of a four‑legged animal, encompassing the hip, thigh, and rump. In everyday language it is used to describe the rear portion of the body, and in humans the term haunches is commonly used to refer to the hips and buttocks. In animals, the haunch region contains the major joints and large muscle groups that support locomotion and weight bearing.

In zoology and veterinary contexts, the haunch denotes the hindquarter area, including the pelvis and hind limb. It is a standard reference in discussions of anatomy, gait, conformation, injury, and surgical procedures in livestock and wildlife.

Culinary usage centers on a cut of meat taken from the hind leg. A haunch of venison is a traditional roast; similar hind-leg cuts from beef or lamb are sometimes described as haunches. Haunch cuts are typically flavorful and readily prepared by roasting, braising, or slow cooking, and may be boned and rolled for even cooking.