Roast Hogget Recipes

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ROAST HOGGET



Roast hogget image

Hogget (meat from a sheep between one and two years old) has an incredible depth of flavour, so it is very well suited to being simply roasted

Provided by Good Food team

Categories     Dinner, Main course

Time 2h15m

Number Of Ingredients 5

part-boned and rolled leg or shoulder of hogget (shoulder will weigh about 1.5kg/3lb 5oz; leg will weigh about 2kg/4lb 8oz)
1 tbsp olive oil
small bunch of rosemary , broken into sprigs
3 garlic cloves , thinly sliced
4 anchovies , broken into small pieces (optional)

Steps:

  • Heat oven 220C/200C fan/gas 7. Weigh the meat (if you don't know the weight already) and calculate the cooking time: 15 mins per 450g for rare, 20 mins for medium and 25 mins for well-done.
  • Place the meat in a roasting tray, rub all over with the oil and season generously with salt and pepper. Use the tip of a sharp knife to make incisions all over the joint, then in each one insert sprigs of rosemary with a sliver of garlic and piece of anchovy, if using. Put the meat in the oven for 10 mins, then turn down to 180C/160C fan/gas 4. Now roast for your calculated time, basting the meat occasionally with any pan juices. Remove from the oven and rest the joint for at least 15 mins before carving.

Nutrition Facts : Calories 521 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 61 grams protein, Sodium 0.34 milligram of sodium

POT-ROAST HOGGET WITH BARLEY



Pot-roast hogget with barley image

Hogget is simply meat from a sheep between one and two years old - it's incredibly flavoursome and makes a delicious pot-roast.

Provided by The Hairy Bikers

Categories     Main course

Yield Serves 6

Number Of Ingredients 17

2 tbsp sunflower oil
1 onion, chopped
2 sticks celery, trimmed and cut into 1cm/½in slices
3 carrots, peeled and cut into 1.5cm/¾in chunks
2 parsnips, peeled and cut into 1.5cm/¾in chunks
2 turnips, peeled and cut into 1.5cm/¾in chunks
2 garlic cloves, finely sliced
1.2kg/2lb 12oz shank-end leg hogget
1 tsp flaked sea salt, plus extra to season
freshly ground black pepper
500ml/18fl oz dry cider
800ml/1½ pints lamb stock, made with 1 lamb stock cube
1 tbsp finely chopped fresh thyme leaves
1 tbsp finely chopped fresh rosemary leaves
1 bay leaf
125g/4½oz pearl barley
roughly chopped parsley leaves, to garnish

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat, stirring constantly until lightly browned. Stir in the garlic and cook for a few seconds more, stirring. Remove with a slotted spoon, transfer to a plate and set aside.
  • Pour the remaining oil into the casserole, put the hogget on a board and season well with one teaspoon of salt and lots of ground black pepper. Add the hogget to the casserole and brown on all sides over a medium heat for 8-10 minutes, turning every few minutes until golden-brown.
  • Pour over the cider and stock, stir in the herbs and bring to a simmer. Add the bay leaf and cover the casserole with a lid. Place in the centre of the oven and cook for one hour.
  • Remove the casserole from the oven and turn the hogget over. Rinse the pearl barley in a sieve under cold water then drain. Add to the casserole and stir into the stock mixture. Spoon the browned vegetables around the hogget and dunk under the liquid. Cover and return to the oven for a further 1½ hours, or until the hogget is very tender and the sauce has thickened, stirring and turning the hogget after 45 minutes.
  • Put the hogget on a board and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to serve.

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