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 be seared to develop color and then finished in the oven, or cooked slowly through braising if the cut comes from a tougher area. Seasonings commonly include garlic, herbs such as rosemary or thyme, salt, and pepper. Cooking times and exact doneness depend on the animal, the thickness of the cut, and whether the meat is bone-in or boneless, but lamb racks are often roasted to medium-rare to medium, while pork karré is usually cooked through to a higher internal temperature.

See also: rack of lamb, pork rib roast, lamb loin chops.