The Testaccio rione, Rome's trade and slaughterhouse area, was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or "vaccinari". The most common or ancient Roman cuisine included the "fifth quarter". The old-fashioned "coda alla vaccinara" (oxtail cooked in the way of butchers) is still one of the city's most popular meals and is part of most of Rome's restaurants' menus. Lamb is also a very popular part of Roman cuisine, and is often roasted with spices and herbs.