gigot

Gigot is the culinary term for the leg of lamb, typically the hind leg. In French cuisine, gigot d’agneau refers to the lamb leg, which may be sold bone-in or boned and tied (gigot désossé et roulé). The cut can be roasted whole or cut into smaller roasts; boned and rolled versions are common for easier carving and even cooking.

Preparation and flavoring commonly involve roasting with garlic and fresh herbs such as rosemary and thyme, sometimes with lemon zest or olive oil. The skin or fat is often scored to improve browning and flavor penetration. The leg can be prepared plain or stuffed, and vegetables such as potatoes, onions, or root vegetables are frequently cooked alongside the roast.

Cooking methods typically aim for a browned exterior with a tender interior. The leg is often roasted at a high temperature to brown, then finished at a moderate temperature until the center reaches the desired doneness. After cooking, the meat rests to redistribute juices. Pan drippings can be used to make a sauce or gravy.

Regional and culinary context: Gigot is a staple in French home cooking and festive menus, and the term is used in English-speaking contexts to denote a leg of lamb roast. It is commonly paired with robust red wines and hearty sides such as potatoes and green vegetables.