Lamb cutlets baked with cream, mushrooms and artichokes.

Lamb cutlets baked with creamed onions and Madeira sauce.

Lamb cutlets stewed with courgettes (US: zucchini), tomatoes, red peppers and sweet potatoes.

Lamb cutlets sautéed with aubergines (US: eggplants), tomatoes and sweet potatoes.

The first four ribs of lamb or veal, starting from the rear of the animal. Equivalent to best end and divided into cutlets.

The four ribs next to the best end of lamb or veal, the fifth to the eighth, starting from the rear of the animal. This cut is used for roasting.

Lamb chops grilled and served with sauce Soubise.

Loin chop

Cote Roannaise is an area around Roanne in Lyonnais, making light red and rosé wines (VDQS) predominantly from locally adapted Gamay grapes called St-Romain a Jus Blanc.