Word of French origin, the baron is defined as a large piece of beef or doublespare ribs. In the lamb instead it includes the loin and both thighs. This definition actually comes from England and was coined in the time of Henry VIII. The king, a formidable eater of beef and in particular of roast beef, was enthusiastic about a magnificent double rack of roasted beef to the point of proclaiming it "Sir loin, Baron of beef" , thus giving him a noble title. Since then the word has entered the language of haute cuisine.