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gigot |
a leg of mutton, lamb, veal, or the like. |
haricot |
a highly seasoned stew made of mutton or lamb and vegetables such as tomatoes, onions, and lima beans. [1/2 definitions] |
Irish stew |
a stew of meat such as mutton or beef, with potatoes, onions, and a thick, brown gravy. |
leg-of-mutton |
having a shape similar to a leg of mutton, esp. designating the sleeves of some garments that puff at the shoulder and narrow at the wrist. |
Rambouillet |
one of a breed of large hardy sheep yielding long fine wool and mutton of good quality. |
red meat |
meat that has a red color before cooking, such as beef, venison, or mutton. |
Scotch broth |
a thick soup consisting of mutton, vegetables, and barley. |
scrag |
a bony piece of meat, such as the lean end of a neck of mutton. [1/2 definitions] |
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