Loin of Mutton, Lamb, Veal, Pork, or Venison
These should always be divided at the joints in the backbone by the butcher; then it is an easy matter to separate the ribs, serving one to each person, with a portion of the kidney and fat if desired. But if the butcher neglect to do this, and you have no cleaver with which to do it, it is better to cut slices down to the ribs parallel with the backbone, as directed in the saddle of mutton, than to suffer the annoyance of hacking at the joints.
Before cooking a loin of pork, gash through the fat between the ribs; this will give more of the crisp fat, and will aid in separating the ribs.