How to Cook Pot Roast Hogget

Serves: 6

Preparation time: 15 mins

Cooking time: 3 hours

Ingredients needed to make Pot Roast Hogget:

• 2 lb 12 oz shank-end leg hogget
• 4 ½ oz pearl barley
• 2 celery sticks, trimmed and chopped into ½’’ slices
• 2 garlic cloves, peeled and finely sliced
• 2 parsnips, peeled and cut into ¾’’ chunks
• 3 carrots, peeled and cut into ¾’’ chunks
• 1 onion, peeled and chopped
• 2 turnips, peeled and chopped into ¾’’ chunks
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh thyme leaves, finely chopped
• 1 tsp flaked sea salt, plus more for seasoning
• 1 ½ pints lamb stock
• 18 fl oz dry cider
• 1 bay leaf
• Freshly ground black pepper
• 2 tbsp sunflower oil
• Coarsely chopped fresh parsley leaves, to serve

Cooking instructions for Pot Roast Hogget:

• Warm up your oven to 350 degrees F.
• Grease the base of a large heat-proof casserole with 1 tbsp olive oil.
• Scatter the chopped vegetables, except the garlic, into the casserole and cook them over moderate heat for 5 minutes, stirring regularly, until they brown slightly.
• Sprinkle the garlic slices over them and continue to stir fry for 10 more seconds, until fragrant.
• Tip them into a plate and set aside.
• Drizzle rest of the olive oil into the pan heat over moderate heat until it shimmers.
• Rub a dash each of seasonings all over the hogget and place it onto the hot casserole.
• Cook the meat for 8-10 minutes, flipping it over from time to time, until it browns evenly; it should take about 10 minutes.
• Add a splash of cider into it, followed by the lamb stock and sprinkle the chopped herbs on top.
• Give it a nice stir to mix well and cook until it starts shimmering.
• Drop in the bay leaf and place a lid on top.
• Place in the hot oven and roast it for an hour.
• Take it out of the oven and flip the meat over.
• Place the pearl barley in a fine mesh sieve and wash it under running cold water.
• Drain it out and tip it into the casserole.
• Scatter the browned veggies around the hogget, place the lid back on and roast in the oven further for another 1 ½ hours or until the meat turns completely tender and the sauce thickens; flip the hogget over halfway through cooking.
• Transfer the hogget onto the chopping board and cut it into thick slices.
• Arrange a bed of barley-vegetable mixture onto 6 serving plates and place one hogget slice on top of each such serving.
• Sprinkle the chopped parsley over them and serve warm.

Image credit: Wikimedia Commons

Last Updated on May 7, 2013 by