from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. chop cut from a lamb


Sorry, no etymologies found.


  • I remember Pip explaining in an earlier series that mishaps follow him "like a dog follows a man with bacon trousers and lamb-chop underpants".

    Bleak Expectations: more than an old curiosity

  • Earlier this week, I attended the PAX gala in Manhattan, where Rosanne Cash, the daughter of the late Johnny Cash, and one of the honorees at the gala, sent a note to the semi-attentive lamb-chop eaters at Cipriani's.

    The Spiritual State: Just Ask

  • His broad face with the lamb-chop sideburns cracked open in a big smile.

    The Whale Warriors

  • Mixed Grill from the Macellaio for 4 with Chicory Salad: The meats "from the butcher" that make up this mixed grill were: lamb-chop, sweet pork sausage, quail, calves' liver, and pork belly, all topped with some dressed bitter greens.

    Del Posto: 933 brunillian stars

  • Algy blustered through his monstrous lamb-chop whiskers.

    Sweet Defiance

  • And that night she asked him, prefacing her question with the offering of an almost perfect lamb-chop.

    O. Henry Memorial Award Prize Stories of 1921

  • In a kitchen, after dinner, a fat woman scraped the remnants off the dishes onto a sheet of newspaper; she never read the front page, only the installments of a love serial in the second section; she wrapped onion peelings and lamb-chop bones in a copy of the Banner.

    The Fountainhead

  • "Don't you remember the little girls in mamma's old Godey books?" he asked, at last, very anxiously, seeing that his early imperfect description had led to an apparent oscillation of Miss Greene's imagination between the paper ruffle of a lamb-chop and a frilly sunbonnet.

    Many Kingdoms

  • The thick part would be sold by itself, for a neat, compact little roast; the rib-bones would be artistically separated, and all the edible matter would form those delicate dishes of lamb-chop, which, fried in bread-crumbs to a golden brown, are so ornamental and palatable a side-dish; the trimmings which remain after this division would be destined to the soup-kettle or stew-pan.

    American Woman's Home

  • Who that remembers the neatly trimmed mutton-chop of an English inn, or the artistic little circle of lamb-chop fried in bread-crumbs coiled around a tempting centre of spinach which may always be found in France, can recognize any family resemblance to those dapper, civilized preparations, in these coarse, roughly-hacked strips of bone, gristle, and meat which are commonly called mutton-chop in America?

    American Woman's Home


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