Rosemary Roast Leg of Hogget
A full-flavoured Sunday roast with crisp edges and generous gravy.
- Prep
- 25 mins
- Cook
- About 2 hours, plus resting
- Serves
- 6–8
- Difficulty
- Medium
Method
- 1
Remove the joint from the fridge 1 hour before cooking. Heat the oven to 220°C (200°C fan), Gas 7.
- 2
Make small incisions all over the meat and tuck in garlic slivers and rosemary. Rub with oil and season generously.
- 3
Set the onions in a roasting tin and place the hogget on top. Roast for 15 minutes, then reduce to 180°C (160°C fan), Gas 4.
- 4
Roast for about 20 minutes per 450g for medium, or 25 minutes per 450g for well done, basting occasionally. Add the parsnips and leeks for the final 45 minutes with a splash of stock.
- 5
Transfer the joint and vegetables to a warm platter. Cover loosely with foil and rest for 25–30 minutes.
- 6
For the gravy, spoon off excess fat. Stir the flour into the roasting tin for 1 minute, gradually whisk in the wine and stock, then simmer for 8–10 minutes. Strain and season.
- 7
For the mint sauce, dissolve the sugar in boiling water, cool, then stir in the mint and vinegar. Carve the hogget and serve.
From the farm kitchen
For accuracy, use a meat thermometer in the thickest part, away from the bone. Resting keeps the carving juices in the meat.
