baron
In England, a large cut of beef (50 to 100 pounds, depending on the size of the animal) usually consisting of a double
SIRLOIN. A baron of beef is generally roasted only for traditional or ceremonial occasions. In France, a baron refers to the saddle and two legs of lamb or mutton.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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