Hogget Recipes: Tandoori Hogget Curry

Tandoori Hogget

The third course of the Hogget Feast was a Tandoori Hogget Rump with a curry sauce and rice. Lacking a traditional clay walled tandoor oven (or the permission to dig one into my back garden), I used the barbecue grill to give the tandoori-marinaded hogget its nicely blackened finish.

Rump is a great cut for grilling as it’s lean and flat-ish (a butterflied leg is a worthy alternative ). It benefits from a good searing, but try to keep the centre of the meat nice and pink.   Continue reading “Hogget Recipes: Tandoori Hogget Curry”

Hogget Feast

On Saturday the 27th May and June 3rd, I am hosting a hogget feast. Numbers are strictly limited but we will try to put on additional nights as they fill up. UPDATE: July 1st added as an additional date. Book here

First question: what is hogget?

Hogget is yearling lamb – lamb that has had an extra spring grazing season. These slightly larger animals have had a bit more time for their meat to develop in flavour and complexity, but still maintain the tenderness of lamb. This meat is prized by chefs and restauranteurs the world over, but is all but unknown to the home cook. I had been dimly aware of hogget and had the idea of doing something with it at the back of my mind for a long time when I met Emma at the Cultivate Veg Van last year. Continue reading “Hogget Feast”