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gigolette d'agneau

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17:42 Nov 19, 2013
This question was closed without grading. Reason: Other

French to English translations [PRO]
Food & Drink
French term or phrase: gigolette d'agneau
I've heard of "gigot d'agneau" but how is "gigolette d'agneau" different ?

Is it a slightly different cut?

Is it like a gigot but smaller, i.e. from a younger animal?

Most importantly, vs gigot, does it imply anything in particular to the sophisticated diner, e.g. more flavour?

This is from a posh restaurant menu

Thanks in advance for your answers!
Andreas THEODOROU
Spain
Local time: 19:49
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Summary of answers provided
3 +1gigolette / baby leg of lamb
Wendy Streitparth
4small lamb shank
Alison Billington
3lamb shankrachelha
Summary of reference entries provided
Specialist/non specialist uses
Melissa McMahon

Discussion entries: 6





  

Answers


2 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5
lamb shank


Explanation:
It would appear that gigolette d'agneau is like souris d'agneau which is lamb shank.
http://fr.wikipedia.org/wiki/Souris_d'agneau

Bonsoir à tous les gourmands, voilà je voudrais vous faire partager une recette pour faire une gigolette d'agneau braisée à la bière ambrée pour 4 personnes.

1) Alors voici les ingrédients à réunir pour faire cette recette

- 4 belles souris d’agneau.
- 3 grosses carottes .
- 4 échalotes.
- une tête d’ail .
- une bouteille de biére ambrée.
- un bouquet de thym.
- de l’huile d’olive.
- du sel et du poivre.

2) Méthode pour faire cette gigolette d'agneau

1/ Tout d'abord préchauffez votre four à la température de 180 C°.
2/ Prenez vos morceaux gigolettes d'agneau et assaisonnez-les avec du sel et du poivre.
3/ Faites colorer à feu vif les gigolettes d’agneau sur toutes leurs surfaces dans le faitout et pendant ce temps, épluchez les échalotes et les carottes.
4/ Émincez les échalotes et les carottes et ajoutez-les avec du thym et les gousses d’ail dans leur chemise (ne pas les éplucher).
5/ Arrosez et versez la bière ambrée sur l’ensemble, portez à ébullition, couvrir et mettre au four pendant 2h.
6/ Vérifier la cuisson des gigolettes à la pointe du couteau.
7/ Retirez et dressez les morceaux d’agneau dans un plat.
8/ Nappez avec le jus de cuisson.
9/ Et enfin accompagnez ceci avec des haricots blancs ou éventuellement avec une bonne purée ou des frites...miam miam

http://www.plusdebonsplans.com/forum/gigolette-d-agneau-brai...

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Note added at 2 hrs (2013-11-19 19:58:06 GMT)
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or hind lamb shank

rachelha
United Kingdom
Local time: 18:49
Native speaker of: Native in EnglishEnglish, Native in FrenchFrench
PRO pts in category: 4
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16 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
small lamb shank


Explanation:
gigo d'agneau is a lamb joint or shank.

The ending ette usually means small or little.

Alison Billington
United Kingdom
Local time: 18:49
Native speaker of: English

Peer comments on this answer (and responses from the answerer)
neutral  Tony M: Even so, this wouldn't be a very 'marketing' term to use in a menui, for example. 'baby' is a more appealing way of saying small -- but may not convey the right impression when collocated with 'lamb'.
1 hr
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12 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
gigolette / baby leg of lamb


Explanation:
Une Gigolette correspond à un tout petit gigot formé par une patte d'animal plus petit
http://dico-cuisine.fr/news/gigolette

Slow roasted baby leg of lamb
http://www.coachhousebar.co.uk/menus/Xmas Party Menu.pdf


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Note added at 14 mins (2013-11-19 17:56:55 GMT)
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http://www.hollandhallhotel.co.uk/wp-content/uploads/2012/03...

Baby leg of lamb braised in paprika
http://www.newyorkcut.co.uk/#!christmas-menu/c1f8b

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Note added at 18 hrs (2013-11-20 12:09:58 GMT)
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The following link indicates that the gigolette comes from the top part of the leg, whereas the shank is from the bottom:

This commonsense approach to flavour is echoed in the gigolette of lamb ($23), a deceptively simple dish of lamb taken from the top part of the leg,
http://www.rarefrenchwine.com.au/rare-french-wine-articles/1...

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Note added at 18 hrs (2013-11-20 12:15:22 GMT)
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Here we have it: leg of suckling lamb
http://www.stockfood.co.uk/search#!Suckling lamb leg

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Note added at 18 hrs (2013-11-20 12:21:28 GMT)
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It comes from a copy between 4and 6 weeks of age that has not yet been weaned; What makes meat more tasty and present a finer texture.
http://www.carniceriapedrorivas.com/lang-en/cordero/57-piern...

Wendy Streitparth
Germany
Local time: 19:49
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 16

Peer comments on this answer (and responses from the answerer)
agree  Dr Lofthouse
4 hrs
  -> Thanks, Dr Lofthouse

neutral  Melissa McMahon: The French reference you give seems to be explaining what it means for smaller animals (rabbit, duck, chicken) rather than being a smaller leg of lamb
5 hrs
  -> Well it is a smaller animal: a suckling lamb not yet weaned.
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Reference comments


5 hrs
Reference: Specialist/non specialist uses

Reference information:
Most of the image ghits for "gigolette d'agneau" clearly show a lamb hind shank, but if you look at *butcher* sites, they use this term for a boned lamb shoulder presented with the bone of the hind shank - "épaule désossée façon gigot avec l'os de la souris".

See: http://www.quaidesviandes.fr/Agneau.php
and: http://www.leseleveursdelacharentonne.fr/article.php?id_r=4&...

So the issue is which sense is being used in your context, because it could be either. Since it's a restaurant dish, you'd think it would be something that could be eaten by one person, in which case you'd go for hind shank (maybe just "shank", if hind shank is too graphic). But they may well be serving slices of shoulder, or it's something to be shared - I think you need to ask...

Melissa McMahon
Australia
Native speaker of: Native in EnglishEnglish
PRO pts in category: 10
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