lights

[Middle English lightes, from light, light in weight (from the lightness of the lungs compared to other organs). See light².]

Butchers' term for the lungs of an animal.

The lungs of an animal such as a calf or pig, sometimes used in various preparations like pâtés. Lights can also be sliced and sautéed or used in a stew such as civet. Though readily available in Europe, lights are rarely seen in U.S. Markets. See also variety meats.

An abattoir term for lung as meat.