Scottish National Dictionary (1700–)
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First published 1956 (SND Vol. IV). Includes material from the 2005 supplement.
This entry has not been updated since then but may contain minor corrections and revisions.
Quotation dates: 1791-2005
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GIGOT, n. Also jig(g)ot, jigget, gigid. [′dʒɪgət]
1. A leg of mutton; also used of pork and beef. Gen.Sc. Obs. in Eng. since mid-19th c. except in dial.Sc. 1791 Mrs Frazer Cookery 57:
To broil a leg of Lamb: Cut off the loin and boil the gigot.Ayr. 1823 Galt Entail lxxvii.:
I hae been at the cost and outlay o' a jigot o' mutton.Edb. 1828 D. M. Moir Mansie Wauch (1839) ii.:
Such a display of mutton-broth . . . and roasted jiggets of lamb.Sc. 1876 S. R. Whitehead Daft Davie 314:
There's nae flesh meat to be gotten . . . the day, and just the promise o' a new killed jiggot o' mutton the morn.Sc. 1946 F. M. McNeill Recipes from Scotland 35:
A Gigot of Mutton. . . . Trim the gigot and rub all over with the sugar.wm.Sc. 1985 Liz Lochhead Tartuffe 9:
Oh, he sat down with appetite,
Demolished a gigot o' mutton and a brace
O' pairtridge right religiously afore her face. Edb. 1987:
Gigot of lamb, gigot of mutton, gigot of pork. Edb. 2005:
Gigot is used for pork as well as lamb and also for beef in wholesale usage.
2. Extended use: a hunk, lump (Ork.5 1954).Ork. 1904 Dennison Sketches 10:
They wur . . . a muckle gigid o' cheese on a plate.
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"Gigot n.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 5 Dec 2025 <http://www.dsl.ac.uk/entry/snd/gigot>
