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Alternative forms[edit]


From Middle French nombles (loin of meat), alteration (with dissimilation) of Old French and Anglo-Norman lumbles (loins), from Latin lumbulus, diminutive of lumbus (loin).


numbles pl (plural only)

  1. (archaic) The entrails of a deer or other animal, used for food.
    • 1940, TH White, The Ill-Made Knight:
      In the kitchens the famous cooks were preparing menus which included, for one course alone: ballock broth, caudle ferry, lampreys en gelatine, oysters in civey, eels in sorré, baked trout, brawn in mustard, numbles of a hart, pigs farsed [...].

Derived terms[edit]