This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


leg of lamb, boar, kid or venison

Gigot d'agneau a la Provençale

French lamb (agneau) is excellent and expensive, but you can also find frozen New Zealand gigots (legs of lamb) for less.

Gigot words you may see

Gigot d’agneau aux flageolets: lamb roasted with garlic and flageolets cooked in the meat sauce; a French classic

Gigot bitume

Gigot brayaude: leg of lamb studded with garlic cloves and served. In the Limousine they serve it with red cabbage braised with chestnuts.

Gigot d'agneau pascal: Easter lamb

Gigot de chevreuil: leg of venison; it can also be called a gigue.

Gigot de chevreau: leg of kid

Gigot de sanglier: leg of boar

Gigot raccourci: ‘shortened’ leg, meaning only the big meaty part


Text © Dana Facaros

Image by Lars Plougmann