gigot

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