A leg of mutton or lamb; a cut of meat from the hind leg of a sheep, used in cooking.
From French gigot, from gigue (leg or joint), which derives from Old French gigue (fiddle). The name references the leg shape's resemblance to a fiddle or the joint shape.
A gigot is literally a 'fiddle'—the French named this cut of meat after a musical instrument because of its distinctive leg-like shape, showing how playfully language describes food.
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