NOM | body | cuixa | the part of the leg between the hip and the knee |
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food | cuixa | a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg | |
food | cuixa | the upper joint of the leg of a fowl |
Sentit | A cut of meat (beef or veal or mutton or lamb) from the upper part of the leg. | |
---|---|---|
General | tall de carn | A piece of meat that has been cut from an animal carcass |
Anglès | shank | |
Espanyol | pierna |
Sentit | The upper joint of the leg of a fowl. | |
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Part de | aviram | The flesh of a bird or fowl (wild or domestic) used as food |
General | ració | An individual quantity of food or drink taken as part of a meal |
Anglès | second joint, thigh | |
Espanyol | muslo |
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