The hind leg of the lamb, a large, lean and tender joint that is the classic roasting cut. Sold bone-in or boned and tied, it carries a clean, full lamb flavour and stays succulent when roasted pink, the meat firming and browning at the surface while the inside keeps its rosy juices. It is the centrepiece of the French gigot d'agneau.
Where it comes from
The hind leg of lamb, the traditional roasting joint behind the French gigot d'agneau.
In the kitchen
Studded with garlic and roasted to pink, or slow-cooked for seven hours as gigot de sept heures.
Nutrition (per 100g)
~230kcalCal
~25.0gProtein
~14.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
