French word for lamb, sometimes used in English culinary contexts to refer to lamb meat or dishes.
From Old French 'agnel' derived from Latin 'agnus' (lamb). It entered English primarily through cooking and gastronomy, especially in French cuisine terminology.
In French cuisine, 'agneau' has a sophisticated ring that makes lamb sound fancier—restaurants use the French word to make dishes seem more elegant than 'lamb' alone!
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