Braised Shoulder of hogget or mutton

Braised Shoulder of hogget or mutton
Preparation time : 10 minutes

Cooking time : 2½-3 hours

Oven Temperature : Gas mark 3, 170°C, 325°F

Serves : 4-6



1 x 1.4kg (3lb) 1/2 shoulder of hogget or mutton
Salt and pepper
30ml (2tbsp) sunflower oil
2 medium onions, peeled and quartered
2 large carrots, peeled and roughly chopped
2 sticks celery, roughly chopped
30ml (2tbsp) runny honey
300ml (½pint) good red wine
150ml (¼pint) good, hot lamb stock
10 sprigs fresh rosemary


Place the joint on a chopping board and season on both sides. Heat the oil in a large non-stick frying pan.
Cook the joint for 3-4 minutes on both sides until brown and transfer to a 2.8L (5pint) casserole dish with a lid or a large non-stick roasting tin.
Add the vegetables to the frying pan and cook for 3-4 minutes until brown. Transfer to the casserole dish or roasting tin.
Add the honey, wine, stock and rosemary. Bring to the boil, reduce the heat, cover (with a large sheet of foil if using a roasting tin) and transfer to the oven for 2½-3 hours. Turn the meat over half way through the cooking time.
Serve with creamy mashed potatoes and seasonal vegetables.

Use a large roasting tin if your frying pan is not large enough.
If preferred double the recipe and use 1 x 2.8kg ( hogget or mutton full shoulder

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]