Recommended recipes from the BCA team and our lovely customers. If you’ve found something delicious we’d love to hear from you. Email us with the recipe for our lovely hogget and we’ll include it here.
Here’s one for Slow-cooked lamb shoulder with mint and cumin from Yotam Ottolenghi’s Easter recipes in The Guardian (24th March 2018):
Marinate the lamb overnight if you can, so the flavours really seep into the meat, and give it four hours at the very least. If you’re planning to eat this on the day of cooking, you’ll have to get going first thing, because it needs six and a half hours in the oven, but it’s fine to be cooked a day ahead, then kept in the fridge, ready to be shredded and warmed up in its own juices.
Prep 12 min
Marinate 4-12 hr
Cook 6½ hr
2 lemons, zest finely grated, to get 1 tbsp, then juiced, to get 4 tbsp
6 garlic cloves, peeled and crushed
1 tbsp paprika
½ tsp fenugreek seeds, lightly crushed
2 tsp ground cumin
25g mint leaves
3 tbsp olive oil
Salt and black pepper
1 large lamb shoulder (about 2kg)
1 celeriac, peeled and cut into 3cm-wide wedges (850g net weight)
5 large carrots, peeled and cut in half, widthways (600g net weight)
2 whole heads garlic, cut in half widthways
Put the lemon zest, lemon juice, crushed garlic, spices, herbs and oil in the small bowl of a food processor with a teaspoon and a half of salt and plenty of pepper. Blitz to a rough paste and set aside.
Put the lamb in a large bowl and stab the meat all over about 30 times with a small, sharp knife. Rub the spice paste all over the meat, massaging it into the incisions, then cover with clingfilm and refrigerate for at least four hours (and ideally overnight).
Heat the oven to 170C/335F/gas 3. Transfer the lamb and all its marinade into a large, high-sided baking dish about 30cm x 40cm. Cover the tray tightly with tin foil and roast for an hour, then turn down the heat to 160C/320F/gas 2½, add the celeriac, carrots and half garlic heads (put these in cut side up) to the tray, and cover again with the same foil. Roast for another four hours, basting three or four times during the cooking time (and resealing the tray with foil each time).
Remove the foil and roast for another hour and a half, until the lamb is browned all over, the meat is falling apart and the vegetables are caramelised.
And some tasty links:
Simple Roast Hogget recipe.
Range of recipes for Hogget and Mutton from the National Trust.
Recipes for Hogget from the BBC.
A spiced, slow cooked shoulder recipe.
Recipes for using Mutton by Mark Hix.
Mutton and Lime curry by Yotam Ottolenghi.
Caribbean inspired recipe.
Hogget Tagine recipe.
Hogget and Mint Pasties.
Offal recipes (Lambs offal can be replaced with the offal provided).
Interesting take on the usual liver and onions.
Devilled kidney recipe.
Lambs liver with Kale and Parmesan.
Articles about Hogget and Mutton.