| GIGOT | Leg of mutton or lamb |
| GIGOTS | French word for legs of mutton or lamb; or, sleeves thus shaped (6) |
| SLEEVE | It could be batwing, butterfly, leg-of-mutton or slit (6) |
| NAVARIN | French stew of mutton or lamb with vegetables |
| CHUMP | Idiot; cut of mutton or lamb (5) |
| IRISH | _ stew, a stew made of mutton or lamb with potatoes, onions, etc (5) |
| SHANK | A cut of beef, veal, mutton or lamb from the upper part of the leg (5) |
| IRISHSTEW | Mutton or lamb dish (5,4) |
| OFFCUT | An end of timber, ort of food, remnant of carpet/cloth/fabric, shred of paper, scrag-end of mutton or other surplus oddment that is left over after severing a larger piece (6) |
| SCRAGEND | Cheap cut of mutton or veal (5-3) |
| PEARLY | From "leg-of-mutton-shaped water mussels", word for the lustrous globules made by oysters or clams; or, necklaces of said nacreous jewels (6) |
| SHEEPSHANK | Knot for fastening a leg of mutton? |
| MACON | Portmanteau word for smoked and salted mutton; or, an appellation of red, rose or white wine produced in the most southerly Burgundian terroir (5) |
| SHEEPSHANKS | They may help to secure legs of mutton |
| SHEEP | Are such shanks legs of mutton? (5) |
| MEAT | Mutton or veal |
| OVINE | Like mutton or sheep |
| CHOP | Mutton or pork cut |
| GOSHT | Persian/Urdu term for meat, typically used to describe slow-cooked curry dishes made with mutton or goat (5) |
| GRILLSTEAK | A large burger or patty of minced beef or lamb that is characteristically shaped like a slice of meat and broiled or barbecued from frozen (10) |
