Slow Roast Hogget with Celeriac Purée & Green Sauce

slow roast hogget

The small family run Rumdoodle Farm returns to Harvest this week with their ethically produced lamb, hogget and mutton from Wiltshire Horn Sheep. The delicious meat from Wiltshire Horn sheep is flavoursome and tender with a sweetness and mouth feel reminiscent of how lamb used to taste. Their hogget and mutton accentuates this flavour further through aging whilst maintaining tenderness. The below recipe is an ideal way to cook your hogget with the celeriac purée and green sauce complementing the dish perfectly.

Source: groweatgather.co.uk
Recipe by Tom Hunt

Ingredients

For the slow roast hogget:
1.5kg half shoulder hogget or lamb (Rumdoodle Farm)
1 sprig rosemary (Old School Farm, Seven Springs Farm)
2 cloves garlic, peeled, cut into shards (Tasmanian Natural Garlic & Tomatoes)

For the celeriac purée:
1 celeriac, peeled (about 800g) make into crisps (Elphin Grove Farm, Old School Farm, Seven Springs Farm)
1 potato, peeled (about 150g) (Erinvale Farm Potatoes, Mooreville Gardens)
1 litre whole milk
1 large clove garlic shards (Tasmanian Natural Garlic & Tomatoes)

For the green sauce:
25g sprigs of parsley, stalks finely, leaves roughly chopped (Laos Fresh Farm, Steve’s Vegies, Tamar Valley Hydroponics)
10g mint, stalks finely, leaves roughly chopped (Laos Fresh Farm, Old School Farm, Steve’s Vegies)
1 clove garlic, finely chopped (Tasmanian Natural Garlic & Tomatoes)
100ml olive oil (Coronea Grove Olives, Mt Direction Olives)
Juice one lemon

Instructions

For the slow roast hogget:
To slow roast the hogget – preheat the oven to 150C.
Stud the hogget shoulder with shards of garlic and sprigs of rosemary. Wrap in greaseproof creating a parcel. Place in an oven-proof dish with a lid and put in the oven for 3.5 to 4 hours until it falls off the bone. Leave until it’s cool enough to handle then tear the meat off the bone keeping all the juicy bits and skin.

For the celeriac purée:
Cut the celeriac and potatoes into 2cm cubes. Place in a saucepan with the garlic and cover with the milk. Season, place a lid on top and bring to a simmer. Keep the heat low and cook for about 30 minutes until the celeriac is soft to the bite. Strain keeping the milk. Put in a blender adding some of the milk if needed. Blend to a smooth purée adding more milk if necessary.

For the green sauce:
Mix together in a pestle and mortar.

To serve:
Sear 80g meat on the plancha, season. Warm small ladle of celeriac purée. Serve on small metal plate. Pool of celeriac purée, pile hot meat, dressed with green sauce.

Serves 5-6