A preparation of meat, where a rib section is tied in a circle with the rib ends up. Often, the center is filled with vegetables or stuffing. Once baked, the rib ends are decorated with paper frills, and the dish is presented on a large platter before carving.

A ring of rib chops, usually lamb or pork, which is roasted in one piece, the center filled with a mixture of chopped meat and vegetables.