Rabbit meat is lean, tender, and mildly flavored, known for its high protein content and suitability for roasting, stewing, and braising.

Saddle (Loin) – The most tender part, perfect for roasting, grilling, or stuffing.

Hind Legs – Lean and flavorful, best suited for braising, stewing, or slow roasting.

Front Legs (Forelegs) – Slightly smaller and less meaty, ideal for slow cooking, stews, or frying.

Ribs (Rack) – Delicate and tender, great for grilling or roasting.

Shoulder – A tougher cut with rich flavor, best for braising or slow cooking.

Liver & Offal – Highly nutritious and flavorful, commonly used in pâtés or pan-seared.