Hyperonyms
(has_hyperonym)
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07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
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Holonyms
(has_holo_part)
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02413131-n:
any of various breeds raised for wool or edible meat or skin
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Meronyms
(has_mero_part)
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07667326-n:
cut of meat from a lamb
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Meronyms
(has_mero_part)
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07667872-n:
meat from a loin of lamb
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Related
(related_to)
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00058265-v:
give birth to a lamb
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Glosses
(gloss)
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01646941-a:
(used of living things especially persons) in an early period of life or development or growth
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Glosses
(gloss)
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02413131-n:
any of various breeds raised for wool or edible meat or skin
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Glosses
(gloss)
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05268112-n:
the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
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Glosses
(rgloss)
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07590974-n:
made of lamb or pork
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Glosses
(rgloss)
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07651325-n:
meat that is dark in color before cooking (as beef, venison, lamb, mutton)
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Glosses
(rgloss)
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07657068-n:
a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
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Glosses
(rgloss)
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07667326-n:
cut of meat from a lamb
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Glosses
(rgloss)
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07667636-n:
cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
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Glosses
(rgloss)
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07667778-n:
backbone and both loins of a lamb
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Glosses
(rgloss)
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07667974-n:
chop cut from a lamb
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Glosses
(rgloss)
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07668073-n:
rib section of a forequarter of veal or pork or especially lamb or mutton
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Glosses
(rgloss)
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07668356-n:
a roast of the rib section of lamb
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Glosses
(rgloss)
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07668588-n:
lamb leg suitable for roasting
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Glosses
(rgloss)
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07699682-n:
pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine
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Glosses
(rgloss)
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07820683-n:
fresh leaves used in omelets and fritters and with lamb
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Glosses
(rgloss)
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07824191-n:
curry made with lamb
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Glosses
(rgloss)
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07866409-n:
well-seasoned rice (with nuts or currants or minced lamb) simmered or braised in stock
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Glosses
(rgloss)
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07870069-n:
made of lamb
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Glosses
(rgloss)
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07872593-n:
casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
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