Amy Kone Moreno

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Across
  1. 3. Lean meat from a goat with a strong flavor.
  2. 6. and Mutton Meat from sheep: lamb is young and tender; mutton is older and tougher.
  3. 8. Meat from a domesticated bird raised for food.
  4. 10. Meat from mammals, red when raw.
Down
  1. 1. Meat from cattle, common red meat.
  2. 2. Cured or smoked meat from a pig’s leg.
  3. 4. Chicken’s wing parts, often fried or grilled.
  4. 5. Cured pork from the belly or back, cooked crispy.
  5. 7. Large bird meat, lean and white, often roasted.
  6. 9. Cut from a pig’s loin, grilled or fried.