In veal, this cut consists of the ribs. In lamb, this is the vertebrae and first six rib bones counting from the rear of the animal, cut down the centre of the back bone. The ribs are usually shortened to about 10 cm (4 inches) and the ends of them scraped before cooking. The joint is also usually skinned and chined, that is the ribs are separated from the back bone to facilitate carving. It is used to make crown roast and guard of honour.