Dictionaries of the Scots Language
Dictionars o the Scots Leid

Scottish National Dictionary (1700–)

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About this entry:
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.

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.