The leg o'mutton or leg-of-mutton sleeve, also known as the French gigot sleeve, with its distinctive puffed shoulder and tapered wrist, has a fascinating history, making multiple appearances in fashion throughout the centuries.
Posted by FIT Student | Last updated Mar 8, 2022 | Published on Sep 27, 2017 | 16th century, L, M, S, term definition. A sleeve that has a lot of fullness around the shoulder-bicep area but is fitted around the forearm/wrist. Also known as a gigot sleeve.
The leg of mutton sleeve is wide at the upper sleeve and close fitting at the wrist. This kind of sleeve is also called ham sleeve or gigot (french). This sleeve came up at the end of the 16th century, became modern again around the turn of the century and is now returning to fashion.
Which leg of puffed sleeve is also known as gigot?
The Leg of Mutton sleeve, also known as the Gigot sleeve, is a dramatic sleeve style characterized by a voluminous puff at the upper arm that gradually tapers down to a fitted wrist.
Puff sleeves are also referred to as elastic sleeves because they stretch over your arms but leave some room to move. Puff sleeves can be made out of fabric with many different materials, such as satin, taffeta, organza, sailcloth lace, and tulle!
Paya is a traditional food from South Asia. It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in the Hindi and Urdu languages. The main ingredients of the dish are the trotters (hooves) of a cow, goat, buffalo, or sheep, cooked with various spices. Paya.
The Paya Nihari is cooked with herbs and spices, the Shorba is a a thin, runny soup, it is cooked without spices, and the Salan is an onion-based curry that is rich and aromatic with ginger-garlic paste, garam masala, red chilli, pounded black pepper.
Lean cuts, such as loin chops or boneless leg cuts, are ideal for quick cooking methods like grilling, where their tenderness and juiciness shine. Finally, shank and neck cuts are excellent choices for slow-cooked recipes, as they develop a robust flavour and become tender over extended cooking times.
The LMC (Leg of Mutton Cut) is a whole joint from inside the shoulder. It is a well used muscle and is absolutely delicious due to its marbling and rich abundant flavours. Best cooked low and slow, this joint has a lovely layer of fat across the top which naturally bastes the joint throughout the cooking process.
Posted by FIT Student | Last updated Aug 18, 2020 | Published on Aug 13, 2019 | 1820-1829, 1830-1839, 1890-1899, 19th century, G, S, term definition. A sleeve that was full at the shoulder and became tightly fitted to the wrist. Also called leg-of-mutton sleeve.
Regular consumption of lamb paya in moderation can help reduce joint stiffness and pain, especially in colder months or for those with arthritis. While lamb trotters are not heavy in meat, the surrounding tissue still provides a good dose of protein.
People typically cook paaye using beef or lamb feet. But Nihari is traditionally made with shanks, typically cow shanks but could be of chicken and mutton. So why not dig in a little deep into both dishes! And let you decide which of these dishes gets your mouth watering?
Mutton Shank is the bone marrow filled part between the knee and ankle of the animal. Shanks, also called Nalli, are made to slow cook a beautiful stew called Nalli Nihari. It gives you the deepest mutton aroma, is supposed to be cooked for atleast 6-7 hours, and is a recipe passed down from the Mughal Kings.
Mutton Tripe (also known as Mutton Boti) is a much-loved traditional cut, prized for its unique, chewy texture and its ability to soak up every bit of flavour you cook it with.
Choose fresh and tender cuts as this helps to get soft & succulent mutton after cooking. Leg, shoulder, rump or a mix of all these is used to make a curry.
Magyar sleeves are sleeves which are not joined separately to the arm hole but are cut along with the main part of the dress (bodice) as one single piece. It has a deep arm hole and extends from the shoulder.
