verb (used with object)
- larch river,
- larch sawfly,
- lard oil,
- lard pig,
Origin of lard
Examples from the Web for lard
What should doctors advise—stick with low fat or start cooking with lard?
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|DAILY BEAST
But beyond that point, there's no reason to lard on extra damage.
He had only a one-pound tin of lard, half a small loaf of bread and his water bottle to keep him going.
Not, I repeat, not balding Casanovas or aging swingers or thigh-chafing tubs of lard.
Wet inside and outside with hot milk, and when they are fairly soaked, dip in beaten eggs and fry them in lard or oil.
Cottolene heats to a higher temperature than butter or lard, and cooks so quickly the fat has no chance to soak in.Fifty-Two Sunday Dinners|Elizabeth O. Hiller
Put the lard and butter into a frying-pan, and when very hot put in the batter by small spoonfuls.The Myrtle Reed Cook Book|Myrtle Reed
Roll out lightly (one way), then add lard and flour; roll and repeat the process until flour and lard have all been used.
Take a piece of lamb from the hind side, lard it with two cloves of garlic cut in little strips and with some sprigs of rosemary.
Word Origin 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.