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1-13 of 13 possibilities

horned sheep of Devon; valued for mutton Exmoor
lamb or mutton, leg of gigot
British breed of hornless dark-faced mutton sheep Hampshire , Hampshire down
meat (especially mutton) stewed with potatoes and onions Irish stew
long-wooled mutton sheep originally from Lincolnshire Lincoln
rib section of a forequarter of veal or pork or especially lamb or mutton rack
hardy sheep developed from the merino producing both good mutton and fine wool Rambouillet
meat that is dark in color before cooking (as beef, venison, lamb, mutton) red meat
cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins saddle
thick soup made from beef or mutton with vegetables and pearl barley Scotch broth
cut of meat (beef or veal or mutton or lamb) from the upper part of the leg shank
hard fat around the kidneys and loins in beef and mutton suet
fat of beef, mutton tallow
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