A gigot d'agneau is a common dish for a family meal or a special day like Easter / Pâques.
As it's a big piece of meat, we don't cook it so often.
Huge isn't it ?????
This gigot is "avec os" (bone-in) but you can ask your butcher for a gigot "désossé" (boneless).
How to cook a "gigot d'agneau" ?
Back to the meat list