It’s a hard-to-find French silver manche à gigot. Serious gourmets use this utensil to hold and turn a leg of lamb or mutton while carving it. The clamp is tightened around the bone. (A manche à cotelette is used for smaller birds like Cornish hens.)
Feeling hungry? Check out these delectable recipes for leg of lamb from Food Network.
And check back next week for more “What the…?”