Lamb
Hogget shoulder with anchovy and rosemary
Hogget has more flavour than spring lamb and loves a long, slow roast.
Time
4 hours
Serves
6
Difficulty
Easy
You’ll need
1 hogget shoulder, bone in (about 2 kg) 6 anchovy fillets 4 cloves garlic, sliced A bunch of rosemary 250 ml white wine
Method
Make small cuts all over the meat and push in pieces of anchovy, garlic and rosemary.
Roast at 160°C, covered, with the wine in the tin for 3 hours 30 minutes.
Uncover, turn the oven up to 200°C and roast for 20 minutes more to brown.
Rest, then pull the meat off the bone in big pieces.
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Hogget shoulder with anchovy and rosemary
Hogget has more flavour than spring lamb and loves a long, slow roast.
Pre-order · Collect from 3 pm
Cooking tonight? Ring before eleven.
Call the shop before 11 am and we’ll cut it while you get on with your day. Wrapped, labelled and waiting at the counter from 3 pm.