Glossary of Cookery Terms: L

Langoustine
See: Dublin Bay Prawn Also known as Norway lobster or scampi.

Lard
Rendered and clarified, white pork fat, used for cooking.

Larding
Threading small strips of fat (lardons) into the surface of meat to prevent it drying out whilst roasting.
Anchovies are sometimes used to add flavour.

Lardons
Small, chunks or strips of bacon or pork fat, (smoked or unsmoked) used to flavour dishes.

Leavening
An agent that produces gas in dough or batter by fermentation, raising and lightening it. Yeast, baking powder and baking soda are all common forms.

Lemon
A sharp citrus fruit, both it's skin (zest) and juice are used as flavouring.

Lemon balm
A green herb with a lemon flavour and odour, used as flavouring.

Lemon Grass
A herb with a lemon flavour and odour, used as flavouring.

Lemon Sole
A flat sea fish of the flounder family.

Liaison
A thickener for soups and sauces.

Lights
The lungs of an animal, sold as offal.

Lime
A small, green citrus fruit, both it's skin (zest) and juice are used as flavouring.

Lingonberry
Lingonberries are a dark red soft fruit, traditionally used in Swedish cooking.

Lobster
A sea crustacean related to the crayfish.

Loganberry
A cross between the blackberry and raspberry.

Loin
A cut of either pork or lamb which is taken from the back.

Lovage
A green herb, used as flavouring.

Lychee
A small fruit with a thin, hard shell, white, juicy flesh and aromatic flavour.

Lyonnaise
Containing chopped and sautéed onions, cooked in butter until golden.