Scottish National Dictionary (1700–)

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GIGOT, n. Also jig(g)ot, jigget, gigid. [′dʒɪgət]

1. A leg of mutton. 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.

2. Extended use: a hunk, lump (Ork.5 1954). Ork. 1904  Dennison Sketches 10:
They wur . . . a muckle gigid o' cheese on a plate.

[Adoption of Fr. gigot, a leg of mutton or lamb prepared for cooking, of unknown origin.]

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"Gigot n.". Dictionary of the Scots Language. 2004. Scottish Language Dictionaries Ltd. Accessed 18 Jun 2019 <>



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