Roast leg of lamb or hogget

Roast leg of lamb or hogget

By
From
Nathan Outlaw's Home Kitchen
Serves
6-8
Photographer
David Loftus

Hogget is the name for a lamb between one and two years old at the time of slaughter. As it’s more mature than lamb, it has a firmer texture and deeper flavour, which I prefer. You probably won’t see hogget in a supermarket but a good butcher should be able to get some for you. When buying lamb or hogget, you need to look for a dark red colour, lovely creamy, firm fat and dry skin. Never buy a joint that looks wet or slimy. Similarly, avoid meat with red spots in the flesh, as these are signs that the animal has been stressed, which may adversely affect the flavour. You will find it much easier to carve a joint that’s been boned and rolled, as you simply slice it straight across the grain. Mint sauce is traditional with roast lamb or hogget and I often serve baked onions and braised red cabbage as accompaniments. You could also try roasting the joint on a bed of onions, as for my pork belly with pickled plums.

Ingredients

Quantity Ingredient
1 boned and rolled leg of lamb, about 2kg
or 1 hogget
5 sprigs of rosemary
1 garlic bulb, cloves separated and peeled
sunflower oil, for cooking
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
Gravy
Mint sauce

Method

  1. Before roasting, leave the lamb joint out of the fridge for 1 hour, to bring it to room temperature.
  2. Season the lamb all over with salt and pepper. Using a small, sharp knife, make small incisions in the fat and through to the meat all over the joint. Push small sprigs of rosemary and the peeled garlic cloves into the incisions.
  3. Preheat your oven to 180°C.
  4. Place a heavy-based roasting tray or pan over a medium-high heat and add a drizzle of oil. When hot, add the joint of lamb and brown all over.
  5. Lift the browned joint onto a rack set over a roasting tray and roast in the oven for 1 hour for medium-cooked meat, which is my preference for lamb. However, if you want the lamb well done, cook for an extra 30 minutes.
  6. Rest the lamb in a warm place for 25–30 minutes before serving. In the meantime, make your gravy, including the juices from the tray and any from the resting joint. Carve the lamb and serve with veg of your choice.
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