| IRISHSTEW | A dish of lamb or mutton (originally kid), potatoes, onions, carrots (for some), stock and herbs |
| MIREPOIX | Combination of finely-diced, sauteed onions, carrots and celery as aromatics for soup or stock (8) |
| LANCASHIREHOTPOT | Regional dish of lamb or mutton with onions and sliced potatoes (10,6) |
| NOSES | Carrots, for some snowmen |
| PFD | Adj. for some stock |
| SOUVLAKI | Greek shish kebab-like dish of lamb or pork marinated in garlic, oregano and mint, grilled on a skew |
| CHOP | A jaw; a cut or hew; a change or exchange; a slice of lamb or pork with a bone; or, a sharp downward blow (4) |
| IRISH | _ stew, a stew made of mutton or lamb with potatoes, onions, etc (5) |
| GIGOT | A leg of lamb or mutton (5) |
| NAVARIN | A French casserole of lamb or mutton with vegetables (7) |
| NOISETTE | Hybrid of the China rose and the musk rose; a chocolate made with hazelnuts; a medallion of lamb; or, an espresso with a dash of milk (8) |
| HOTPOT | A warming casserole, such as the traditional Lancashire variety consisting of stewed lamb or mutton with a layer of sliced potatoes (6) |
| KLEFTIKO | Greek dish of lamb marinated with lemon juice and herbs slow-cooked in a sealed vessel (8) |
| CULLEN | ____ skink, a thick Scottish soup of smoked haddock, potatoes, onions and milk (6) |
| LEEK | Vegetable that is a traditional ingredient with potatoes, onions and cream in vichyssoise soup (4) |
| SUET | Hard, white fat of beef, lamb or mutton found around the kidneys and loins (4) |
| CHOPS | Dramatic downward karate blows; thick cutlets of lamb or pork; jazz musicians' embouchure; one with fat cheeks; jaws or jowls; or, simply claps, hacks or thrusts (5) |
| SETS | Tubers (potatoes), onions or shallots that are used for planting (4) |
| MOUSSAKA | Greek dish of lamb and aubergine (8) |
| CUTLET | Common share allowed for a cut of lamb or veal |
