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Giggot :: Giggot (n.) A leg of mutton.

Mutton :: Mutton (n.) A sheep.

Stearolic :: Stearin (n.) One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin, or glyceryl tristearate..

Hircic :: Hircic (a.) Of, pertaining to, or derived from, mutton suet; -- applied by Chevreul to an oily acid which was obtained from mutton suet, and to which he attributed the peculiar taste and smell of that substance. The substance has also been called hircin..

Mutton :: Mutton (n.) A loose woman; a prostitute.

Chop :: Chop (n.) A piece chopped off; a slice or small piece, especially of meat; as, a mutton chop..

Rack :: Rack (n.) The neck and spine of a fore quarter of veal or mutton.

Saddle :: Saddle (n.) A piece of meat containing a part of the backbone of an animal with the ribs on each side; as, a saddle of mutton, of venison, etc..

Pillau :: Pillau (n.) An Oriental dish consisting of rice boiled with mutton, fat, or butter..

Ragout :: Ragout (n.) A dish made of pieces of meat, stewed, and highly seasoned; as, a ragout of mutton..

Gag :: Gag (n.) A mouthful that makes one retch; a choking bit; as, a gag of mutton fat..

Muttony :: Muttony (a.) Like mutton; having a flavor of mutton.

Suety :: Suet (n.) The fat and fatty tissues of an animal, especially the harder fat about the kidneys and loins in beef and mutton, which, when melted and freed from the membranes, forms tallow..

Crag :: Crag (n.) The neck piece or scrag of mutton.

Ling :: Ling (a.) A New Zealand food fish of the genus Genypterus. The name is also locally applied to other fishes, as the cultus cod, the mutton fish, and the cobia..

Braxy :: Braxy (n.) A diseased sheep, or its mutton..

Eelpout :: Eelpout (n.) A European fish (Zoarces viviparus), remarkable for producing living young; -- called also greenbone, guffer, bard, and Maroona eel. Also, an American species (Z. anguillaris), -- called also mutton fish, and, erroneously, congo eel, ling, and lamper eel. Both are edible, but of little value..

Cabob :: Cabob (n.) A small piece of mutton or other meat roasted on a skewer; -- so called in Turkey and Persia.

Shoulder :: Shoulder (n.) The upper joint of the fore leg and adjacent parts of an animal, dressed for market; as, a shoulder of mutton..

Cutlet :: Cutlet (n.) A piece of meat, especially of veal or mutton, cut for broiling..

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