yáng lèi pái

rib of lamb

The term '羊肋排' refers to a specific cut of meat from a lamb, typically taken from the rib section. This cut is known for its tenderness and rich flavor, making it a popular choice in various culinary dishes. In Chinese cuisine, it may be prepared in various ways, including grilling, barbecuing, or slow-cooking, often seasoned with a variety of spices and sauces to enhance the taste.