One of the mysteries of the English language finally explained.
A leg of mutton or lamb.
- ‘Although we see chefs on television drizzling extra-virgin olive oil over everything from gigot of lamb to garlicky bruschetta, you can get away with using a less expensive oil for frying.’
- ‘The director had the braised gigot of lamb with white beans, fennel and grilled Mediterranean vegetables for €24.’
- ‘Choose from such delights as char-grilled gigot of lamb with summer bean cassoulet or roast cod with buttered spinach and pancetta mash.’
- ‘He was transfixed: the sommelier with the handlebar moustache, the lobster sauce poured into soufflés, the gigot of lamb carved tableside.’
- ‘For the French, a roast leg of lamb, the gigot pascal (pascal and the English paschal refer equally to the Jewish Passover and Christian Easter), is the traditional Easter Sunday lunch.’
French, diminutive of colloquial gigue ‘leg’, from giguer ‘to hop, jump’, of unknown origin.
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