Gigot d’agneau is the shank end of the leg, suitable for roasting. A French recipe I like very much is gigot d’agneau a I’anglaise where the leg is wrapped in cheesecloth and lowered into a large pan of boiling water. It is simmered for 15 minutes per pound and served rare, as if it was roasted, with spring vegetables. The caper sauce served with it indicates this recipe does indeed have its origin in the traditional English boiled leg of mutton.
