- the rendered fat of hogs, especially the internal fat of the abdomen.
- to apply lard or grease to.
- to prepare or enrich (lean meat, chicken, etc.) with pork or fat, especially with lardons.
- to supplement or enrich with something for improvement or ornamentation: a literary work larded with mythological allusions.
Origin of lard
Examples from the Web for lard
What should doctors advise—stick with low fat or start cooking with lard?Everything You Know About Fat Is Wrong
May 7, 2014
In front of it stood a beat-up stove on top of which sat a shoulder of pork braising in hot manteca (lard).A Culinary Tour to Answer the Age-Old Question: Why Is Mexican Food So Good?
Condé Nast Traveler
November 5, 2013
But beyond that point, there's no reason to lard on extra damage.Some Things Are Beyond Punishment
June 25, 2013
He had only a one-pound tin of lard, half a small loaf of bread and his water bottle to keep him going.The Perfect Telegraph Obituary
December 5, 2012
Not, I repeat, not balding Casanovas or aging swingers or thigh-chafing tubs of lard.Ban the Speedo!
October 5, 2009
So I will, plase your honour, my lard; sure I've a right to know, for she's my own granny.
"Then you will come with me, if you plase, my lard," said he.
Skim the lard or dripping always before you put in the fish.
When the lard boils, put in the fish and fry them of a yellowish brown.
There should always be enough of lard to cover the fish entirely.
- the rendered fat from a pig, esp from the abdomen, used in cooking
- informal excess fat on a person's body
- to prepare (lean meat, poultry, etc) by inserting small strips of bacon or fat before cooking
- to cover or smear (foods) with lard
- to add extra material to (speech or writing); embellish
Word Origin and History for lard
late 14c. (possibly early 13c.), "rendered fat of a swine," from Old French larde "joint, meat," especially "bacon fat" (12c.), and directly from Latin lardum "lard, bacon, cured swine's flesh," probably cognate with Greek larinos "fat," laros "pleasing to the taste."
"prepare (meat) for roasting by inserting of pieces of salt pork, etc., into it," mid-14c., from Old French larder "to lard" (12c.), from lard "bacon fat" (see lard (n.)). Figuratively, of speech or writing, from 1540s. Related: Larded; larding.