sirloin (beef); saddle (mutton/lamb)
Culinary term for a specific cut of meat: the sirloin of beef, or the saddle of mutton or lamb. The word literally means 'under the saddle', referring to the part of the animal beneath the saddle.
The sirloin is a particularly tender cut of beef.
I roasted a saddle of lamb and served it for dinner.
Compound of 鞍 (くら, 'saddle') and 下 (した, 'under'), referring to the cut of meat from the part of the animal that sits under the saddle.