In this recipe we are using Hogget rather than Spring Lamb for the traditional Easter Roast as Spring Lamb can be expensive this early in the year. Hogget is a sheep that is older than a lamb, but younger than mutton. Specifically, hogget refers to a sheep that is between one and two years old. At this age, the sheep has developed more flavour than lamb, but it is still more tender and succulent than mutton, which comes from older sheep. Hogget is especially prized for roasting, as it has a richer and more complex flavour than lamb and is increasingly popular with our customers here in East Molesey.
This recipe for a roast leg of hogget lamb should serve approximately 6-8 people.
Ingredients:
- 1 leg of hogget lamb, bone-in (about 2 kg)
- 4 cloves of garlic, peeled and thinly sliced
- Sprigs of fresh rosemary
- 2 tablespoons of olive oil
- Salt and black pepper
- 16 fl oz of water
Instructions:
- Preheat the oven to 200°C.
- Rub the lamb with olive oil, and season it generously with salt and black pepper.
- Make small slits all over the lamb with a sharp knife and insert the garlic slices and rosemary sprigs into the slits.
- Place the lamb in a roasting pan and add the water to the pan.
- Roast the lamb in the oven for 20 minutes per pound (about 45 minutes per kg) for medium-rare, or longer if you prefer your lamb more well done.
- Check the internal temperature of the lamb with a meat thermometer. For medium-rare lamb, the temperature should read 60°C; for medium, it should read 65°C; and for well done, it should read 70°C.
- Remove the lamb from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and ensures that your lamb is moist and tender.
- Slice the lamb and serve it with your favourite vegetables such as roast potatoes, carrots, and green beans.
