Gigot

Then is the hoſtie ſlaine and flayde, and part on gridorne put, / The liuer and lights they comely ſéeth and euery little gut. / The gigots and the other fleſh in péeces they did ſpit, / Which roſt, tipling the pleaſaunt wine they downe to table ſit.

Guard, Treaſon, treaſon, treaſon. / Boatſ[wain]. Cut the ſlaevs to giggets.

Next them all ſorts of Roſt-meates, of which the greateſt first, as Chine of Beeffe or Surloine, the Gigget or Legges of Mutton, Gooſſe, Swan, Veale, Pig, Capon, and ſuch like.

[A] Countryman came to intreat the Honour of him to go take a Repaſt at his House; Timur Sultan accepting of the Invitation, the Peaſant in order to treat him the better killed a fat Sheep, and at his Departure made him a Present of a good Gigot which was left.

You muſt have Hind-Quarters very large, and cut Jigget Faſhion, that is a Piece of Loin with it; […]

A jiggot of mutton is the leg with part of the loin; provide ſuch a one as has been killed two or three days at leaſt, thump it well, and bind it with packthread; […]

Among the dainties which he [Henry VIII of England] relished, were giggots of mutton or venison, stopped with cloves; […]

The jigot […] is the handsomest and most valuable part of the carcass, and on that account fetches the highest price. It is either a roasting or a boiling piece. Of Black-faced mutton it makes a fine roast, and the piece of fat in it called the Pope's eye, is considered a delicate morceau by epicures. A jigot of Leicester, Cheviot, or Southdown mutton makes a beautiful "boiled leg of mutton," which is prized the more the fatter it is, as this part of the carcass is never overloaded with fat.