Have you ever considered why some cuts of meat are bone-in and others are boned-out? Here we shall tell you a little more about why having the bone in or out could change the meat.
Bone-in or ‘On the bone’
You are probably more used to boned meat when you have a chop, whether a pork or lamb chop. Joints can have the bone in and are mostly in their natural state, for example, a leg of lamb. A rack of ribs will, of course,