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Muslims have a long-standing tradition of utilizing every part of an animal, including lamb spine (or lamb backbones), in a way that aligns with halal dietary guidelines and minimizes waste. When processing lamb, Muslim butchers typically use precise, manual techniques to separate the larger, meatier portions of the spine for primary dishes, such as roasted or grilled lamb. However, the spine with its small meat portions and rich bone marrow is often left intact for specific culinary uses.

Lamb spines are commonly prepared in stews, soups, or slow-cooked dishes. For example, they might be used to make Shorba, a hearty bone broth enriched with spices like turmeric, black pepper, and cumin. In South Asia, they are slow-cooked with potatoes and tomatoes to create Aloo Gosht, a flavorful stew. In Central Asia and the Middle East, lamb spines may also be used in rice dishes like Plov or braised to extract their marrow and infuse the dish with depth of flavor. These methods not only highlight the culinary creativity within Muslim communities but also reflect a deep respect for food as a gift from God.