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The Italian term for lamb.

The French term for lamb.

Lamb or pork ribs (the end of the loin) that are shaped into a circle and secured with string so that the exposed rib bones are positioned upward.

A stew made from lamb and vegetables that is cooked slowly so that the meat is tender and to allow the vegetables to be flavored by the herbs and spices.

Available most commonly from beef, buffalo, lamb, pork, and veal, this cut of meat is taken from the foreleg of the animal.

The bone ends of two racks of lamb can be interlaced and then tied to form a special preparation known as a Guard of Honor.

Loaves of beef, veal, lamb, or pork tongue that have been cooked, sliced, pressed, jellied, and smoked.

1) The thymus glands, from the neck or throat of a young calf or lamb, which are considered a delicacy for their distinct flavor and very tender texture.

A traditional Middle Eastern food dish made from finely minced pieces of beef or lamb that are formed into meatballs.

An amino acid naturally existing in foods such as spinach, mushrooms, chicken, turkey, beef, pork, lamb, game, beans, and milk.

A traditional Middle Eastern food that consists of finely ground beef or lamb that is spiced with seasonings and made into meatballs or patties to be grilled.

A cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

A Lebanese food dish that most often consists of ground meat (beef or lamb), rice, and seasonings that are stuffed into a squash, such as zucchini.

A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks.

A type of stew originating in Ireland that is made with lamb or mutton, potatoes, onions, and seasonings.

A meat product generally consisting of pork, but also made of beef, veal, lamb, poultry, or a combination of several of these meats.

A French term for "baker" that was traditionally used to denote food dishes baked by a "local" baker when French homes did not have access to ovens inside the home.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A long, cylindrical, boneless cut of meat, obtained from the loin primal, in beef, pork, veal, and lamb.