"jigot" meaning in English

{
  "forms": [
    {
      "form": "jigots",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "jigot (plural jigots)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "alt_of": [
        {
          "extra": "joint of meat",
          "word": "gigot"
        }
      ],
      "categories": [
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          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
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          "source": "w"
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          "name": "Pages with 1 entry",
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          "source": "w"
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          "source": "w"
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      "examples": [
        {
          "ref": "1844, Henry Stephens, “Of Driving and Slaughtering Sheep”, in The Book of the Farm, […], volume II, Edinburgh, London: William Blackwood and Sons, →OCLC, paragraph 1396, page 98:",
          "text": "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 makesa 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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Archaic form of gigot (“joint of meat”)."
      ],
      "id": "en-jigot-en-noun-00yQQ0Xv",
      "links": [
        [
          "gigot",
          "gigot#English"
        ]
      ],
      "related": [
        {
          "word": "jigget"
        },
        {
          "word": "jiggot"
        }
      ],
      "tags": [
        "alt-of",
        "archaic"
      ]
    }
  ],
  "word": "jigot"
}

{
  "forms": [
    {
      "form": "jigots",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "jigot (plural jigots)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "related": [
    {
      "word": "jigget"
    },
    {
      "word": "jiggot"
    }
  ],
  "senses": [
    {
      "alt_of": [
        {
          "extra": "joint of meat",
          "word": "gigot"
        }
      ],
      "categories": [
        "English archaic forms",
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms with quotations",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "examples": [
        {
          "ref": "1844, Henry Stephens, “Of Driving and Slaughtering Sheep”, in The Book of the Farm, […], volume II, Edinburgh, London: William Blackwood and Sons, →OCLC, paragraph 1396, page 98:",
          "text": "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 makesa 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.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Archaic form of gigot (“joint of meat”)."
      ],
      "links": [
        [
          "gigot",
          "gigot#English"
        ]
      ],
      "tags": [
        "alt-of",
        "archaic"
      ]
    }
  ],
  "word": "jigot"
}