French lamb (agneau) is excellent and expensive, but you can also find frozen New Zealand gigots (legs of lamb) for less.
Gigot d’agneau aux flageolets: lamb roasted with garlic and flageolets cooked in the meat sauce; a French classic
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
Image by Lars Plougmann