Ophelia <O@nix.co.uk> wrote:

>Steve Pope wrote:

>> In British English "joint" is one of several cuts of beef
>> used for roasting, including topside, brisket, silverside,
>> and carvery rib. But the term is not used for pork that
>> I know of.

>It is Steve:) You are quite right about all the rest:)
>
>A joint is really just a lump of meat as opposed to bits cut off such as
>chops, steaks etc.

Thanks, that explains things. ;)

Steve