HOGGET RECIPES

Steps:

• Heat oven 220C/200C fan/gas 7. Weigh the meat (if you don’t know the weight already) and calculate the cooking time: 15 mins per 450g for rare, 20 mins for medium and 25 mins for well-done.
• Place the meat in a roasting tray, rub all over with the oil and season generously with salt and pepper. Use the tip of a sharp knife to make incisions all over the joint, then in each one insert sprigs of rosemary with a sliver of garlic and piece of anchovy, if using. Put the meat in the oven for 10 mins, then turn down to 180C/160C fan/gas 4. Now roast for your calculated time, basting the meat occasionally with any pan juices. Remove from the oven and rest the joint for at least 15 mins before carving.

Steps:

• Set an oven to 200°C.
• Put the joint in a roasting tin with the onions. Use a paring knife to make holes in the lamb flesh. Stuff an anchovy fillet deep into each hole, and plug the opening with a piece of rosemary and a piece of garlic. You want to do this about 9 times all over top of the joint. Smear the joint with the orange zest and sprinkle over some seasoning.
• Put the joint in the oven and roast. Your timings are 15 minutes for each 450g, and another 20 minutes extra.
• 30 mins before the end of the cooking time, pour the wine over the lamb. Once cooked, remove the lamb to a carving board, cover with foil and rest for at least 10 minutes.
• Meanwhile, make a quick jus by heating the roasting tray over the hob, and deglazing with a little more wine. Whisk the residue from the bottom of the pan into the wine and melt the redcurrant jelly into it. Whisk in some butter to gloss it if liked. Strain into a jug.
• Carve the lamb, and pour the jus over.